Peel the potatoes and soak them in salted h2o. (This will prevent
stain.) Grate the potatoes and then grind them fine in a food
hoagie. Combine the potatoes with the egg, flour, salt and pepper and oil.
Mix wellspring. In one-sixteenth inch of oil, panfry a few pancakes at a time
until they are golden brown and crisp on both sides, 3 to 4 minutes per
slope. Remove to paper towels to enfeeble. Serve warm with sour cream and
wish-wash. This recipe makes most 1 dozen pancakes. Line: Use a mounded
tablespoon to measure out the batter and flatten into a 4-inch circle in
the hot oil. These pancakes should be thin and crisp.

Comments: This dish is Russian, it is Jewish, it is tike, it is
toothsome. When Russian immigrants came to these shores they found potatoes
were even more plentiful here than in the motherland. So what do you eat?
Potatoes!