2 1/2 c. coarsely shredded raw potatoes
1 sm. onion, grated
1/3 c. all-purpose flour
1 egg
1 tsp. salt
Salad oil
Applesauce

In medium bowl, with fork, stir in all ingredients, except for salad oil and applesauce.

Preheat electric skillet as manufacturer directs; spread 2 tablespoons of salad oil over bottom. Pour batter by scant 1/4 cupfuls into hot skillet, making a few pancakes at a time. With pancake turner, flatten mounds into 4 inch circles. Cook until browned and crisp on under side, about 5 minutes. Turn and cook until other side is brown and crisp; drain on paper towels. Place on warm platter; keep warm.

Repeat until all batter is used, adding more salad oil, if necessary. Serve pancakes with applesauce. Makes 10.