Recipe from Martha Steward Living December/January 1994
10 oz Potatoes, peeled
10 oz Sweet Potatoes, peeled
1/4 large White Onion, peeled
1 large Egg, room temp
2 TB All-Purpose Flour
1 tsp Salt, or more to taste
1/4 tsp freshly ground Black Pepper
Vegetable Oil, for frying
Grate potatoes and onion using the largest holes of a four-sided grater. Combine ina small bowl; add egg, flour, salt, and pepper, and stir well to combine. Heat 1 TB oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.