Potato Pancakes - cooking recipe

Ingredients

9 Russet Potatoes, peeled and shredded
1 onion, diced (optional)
1/4 c. All-Purpose Flour
2 eggs, beaten
1 tsp. salt (or to taste)
1/4 c. Crisco shortening (enough for frying)

Preparation

In a large bowl, place the raw, shredded potatoes.
Mix in flour and salt.
Incorporate eggs and mix until thoroughly blended.
Heat enough oil in frying pan to make about 1/4 inch thick.
Drop heaping spoonfuls of potato mixture and drop into the sizzling shortening.
Flatten each spoonful until pancake is shaped.
When bottom side is golden brown and potato shreds are looking crisp on the edges, turn carefully to the other side. When golden brown underneath, take from pan and transfer to a paper towel lined cookie sheet.
To keep warm until all pancakes are fried, place in a 325 degree oven.
Serve with applesauce.