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Grammy Marcia's Latkes









6 potatoes, peeled
1 onion, finely chopped
4 eggs, lightly beaten
1/2 cup flour
1 tsp. salt


Grate the potatoes into a bowl of cold water (to prevent darkening). Drain thoroughly; squeeze out excess water with a towel. Stir in onion, eggs, flour and salt. Beat until blended. Fry in hot oil or in non-stick pan until brown and crisp. Serve with applesauce or sour cream.

Recipe courtesy of Rabbi Steven Stark Lowenstein

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