Peel potatoes if skin is coarse; otherwise just clean them well. If you peel them, place in cold water until ready to prepare. Dry very well before using.

Starting with the onions, alternately grate some of the onions in the food processor, then the potatoes. Alternate. Press out as much liquid as possible. Reserve starchy sediment at bottom of bowl. Return the sediment to the mixture.

Blend potatoes with the eggs, flour, salt and white pepper.

Heat oil in a frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with applesauce.

Serves 8-10