6 lg. Idaho potatoes
3 eggs
1 med.-size onion, grated
1/3 c. unsifted all-purpose flour
2 tsp. salt
Vegetable oil

Pare potatoes; shred coarsely directly into a large bowl of cold water. (This removes the starch and keeps the potatoes white.) Drain; rinse in cold running water. Squeeze firmly in towel to remove as much water as possible. Beat eggs in a large bowl until frothy. Add potatoes, onion, flour and salt; stir to blend. Heat a 1/4 inch depth of oil in a large skillet. Drop pancake mixture by 1/4 CUPFULS INTO HOT OIL. Flatten with pancake turner to make an even thickness. Brown slowly on one side (about 5 to 6 minutes); turn and brown on the other side. Drain on paper towel. Serve hot, topped with applesauce.