I miss Mrs Greenbaum every day of my life -- that woman taught me more about Jewish cooking and jewish culture that any little catholic girl from connecticut had a right to know... (I think she was trying to convert me for her son...
Mrs Greenbaum's Latkes
6 Medium potatoes
1 Onion, minced
2 Eggs
1/2 c Flour
1 ts Salt
Shortening for deep frying
Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes (Mrs Greenbaum used her grater and probably got a good portion of skin and knuckle in the mixture, while protein is good, I'm lazy and use the food processor). Add eggs, flour, and salt and stir til smooth. The batter is a very heavy batter.
Put enough oil or shortening in pan to cover latkes. OIl should be bubbly.
Drop the batter in heaping teaspoonfuls in hot oil. Fry over moderate heat until brown on the underside, turn over. Lift out and drain off excess fat on paper towel.
Serve with apple sauce.
(You can also substitute Matzoh meal for the flour, but I think the flour makes for a lighter latke)