2 lbs. all purpose potatoes, peeled
1 lg. carrot, peeled
2 lg. eggs
1 med. size onion, finely chopped
1/4 c. all purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
3 tbsp. vegetable oil
Applesauce

Using medium coarse blade of hand grater, shred enough potatoes to measure about 5 cups; squeeze well in kitchen towel to remove excess liquid; set aside.

Hand grate carrot, on medium coarse blade, to measure about 1/2 cup; set aside.

In large bowl using wire whisk or fork, beat eggs, onion, flour, salt and baking powder to mix well; stir in grated potatoes and carrots to coat.

In a 12" skillet over medium high heat, heat 1 tablespoon oil. Place batter by heaping tablespoonfuls in hot oil; do not crowd. With back of spoon. flatten mounds of batter into thin pancakes 2 1/2" in diameter; cook 3 to 4 minutes on each side until crisp and golden brown. Use pancake turner, remove latkes to paper towels to drain; keep warm in 200 degree oven. Repeat procedure for remaining latkes, adding remaining 2 tablespoons of oil as necessary. Serve with applesauce. Makes 24 to 30.