Stephanie Marquesano's Potato Latkes

• 3 pounds russet potatoes rinse in cold water and peel
• 3 large eggs
• 1 each yellow onion finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 1/2 cups olive oil
• 1/2 cup flour, all-purpose

1. Place a colander in sink.
2. Shred peeled potatoes in food processor.
3. Frequently move shredded potatoes from bowl to colander.
4. It is critical to keep squeezing the liquid out of the shredded potatoes to keep them from turning brown.
5. Beat eggs in small bowl.
6. Add salt and pepper.
7. Heat about an inch of oil over high flame in your favorite frying pan.
8. Add egg mixture to well squeezed potatoes.
9. Add flour by feel, the goal is to enable the pieces of shredded potato to stick together and form a pancake.
10. When oil is bubbling, lower flame.
11. Make pancakes about 3 inch circles.
12. Turn when golden brown, remove when both sides are done.
13. First batch will always take longer.
14. Carefully remove burnt little pieces and replenish oil as needed
15. Serve with sour cream and applesauce!

potatoes, eggs, onion, salt, white pepper, olive oil, flour

Taken from recipeland.com/recipe/v/stephanie-marquesanos-potato-la-52787 (may not work)