Potato Latkes


2 lb (900g) potatoes, grated and drained
1 onion, grated
1 egg, beaten
1 tblsp S. R. flour
oil as required
salt and pepper to taste


1. Mix ingredients (except oil) together.
2. Heat oil in frying pan.
3. Drop tablespoons of mixture into pan.
4. Fry on both sides until brown.
5. Drain well and serve.
Note: The secret of successful latkes is to drain the potatoes well. For best results use a muslin bag.

Nellie McCabe, C.W.I., Glasgow