• Grate or shred potatoes into a large bowl (potatoes will turn black if left sitting too long. (Add 1 vitamin C tablet dissolved in 1 Tbsp. water to stop potatoes from turning black)
• Add remaining ingredients and mix thoroughly.
• In a large skillet heat ½ inch of oil over medium high heat.
• Using a slotted spoon, place about 2 Tbsp. batter into hot oil and flatten into pancake.
• AS batter gets to end squeeze any excess liquid off before frying.
• Place pancakes onto cookie sheet lined with brown paper bags or paper towels to drain.
• Serve with topping choices.
• May be kept in warm in oven on low heat or make ahead and frozen (see freezing direction below)

Topping Choices:

Sour Cream, applesauce, CGK Cinnamon Cran-Apple relish, cinnamon and sugar

Variations: sweet potato latke,  zucchini latke, spaghetti squash latke (recipe follows)

TO MAKE AHEAD AND FREEZE:

Once pancakes have cooled place-cooked pancakes on a cookie sheet in a single layer. Wait about 20 minutes until cold and hardened. Once hard store groups of a dozen in freezer plastic bags. When ready to serve, Heat oven to 450 degrees. Place frozen latkes onto cookie sheet and re-heat for 5-10 minutes until hot and crispy.