Ingredients:

• 10 lbs. potatoes
• 2 eggs
• Lawry's salt
• Approximately 2 cups Kellogg's corn flake crumbs
• 1 tsp. baking powder
• Approximately 2 Tablespoons flour
• 1 grated onion
• Crisco or canola oil

• Peel potatoes.
• Grate by hand or cut in cubes
• Put into food blender and grate, although don't make too fine if using food processor.
• Add eggs, salt, crumbs, baking powder and flour.
• Mix well.
• If too coarse add a little water.
• DO NOT DRAIN POTATO MIXTURE.
• Heat skillet of electric frying pan.
• Pour in about 1/2 in. of oil.
• Using a 1/4 of 1/2 cup measure, drop the batter into the hot oil.
• Brown well on both sides.
• Drain on paper towels.
• If desired, latkes can be made in advance and frozen in foil pans until needed.

To freeze

• Put cooked, drained latkes on cookie sheets and place in freezer uncovered until latkes are frozen.
• Then, remove from freezer and put in plastic bags.
• Seal and put into freezer.

To reheat:

• Do not defrost latkes.
• Heat oven to 350 degrees.
• Put frozen latkes on cookie sheets and heat approximately 20 minutes or till they sizzle. Drain again on paper towels. Serve hot with applesauce and sour cream.
• Makes about 50 latkes.

NOTE: There are many different versions of recipes for potato latkes. However, this one is very good - They go like "hotcakes!