2 1/4 lb
all purpose flour
1Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
2Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
3Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
4Fry on both sides until golden brown. Serve immediately with applesauce