Like the latkes made in the local deli
1 (16 oz) bag of frozen shredded potatoes (hashbrowns), thawed)
1 onion, chopped finely or blended
⅓ cup flour
1 salt to taste
¼ tsp pepper
Mix all ingredients except oil together. Pour oil into a large skillet to just cover the bottom. Heat over medium flame.
Using an ice cream scoop, place scoops of the batter in to heated oil. Smash with back of scoop.
When the latkes are golden around the edges, use a spatula to turn them over. Cook until done.
Place a paper towel on a large plate to drain the latkes. Serve with applesauce.