2 lg. potatoes, grated on med. grater (makes about 2 1/2 c.)
3 c. water
1 boiled potato, mashed
1 tbsp. milk
6 to 8 tbsp. oil
1 tsp. lemon juice
1 egg, beaten
1/2 tsp. salt

Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheesecloth and drain off liquid well by pressing hard with hands. Beat raw and cooked potatoes with egg, milk, and salt to form a batter.

Using 3 tablespoons of oil for each batch, drop batter for 3 to 4 pancakes at a time into hot oil in large frying pan. When firm on the bottom side, loosen edges and turn. Brown other side. Remove; drain on paper towels and keep warm.

Continue until all batter is used. Makes 8 to 10 pancakes. Serve immediately. If potato pancakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.