Using a food processor to chop the onion and potatoes makes assembling these pancakes a breeze. These latkes, complete with applesauce and sour cream, are ideal for holiday buffets.

Yields: 18
Work Time: 30 minutes
Total Time: 1 hour

• 1 small onion, peeled and cut into quarters
• 2 large eggs
• 2 medium baking potatoes (about 454 g), peeled and cut into 2.5 cm chunks
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 6 tablespoons vegetable oil
• Cinnamon applesauce and light sour cream (optional)
• Fresh parsley sprigs for garnish

1. In food processor with knife blade attached, process onion and eggs until onion is finely chopped (mixture will be foamy).
2. Add potatoes and pulse until potatoes are finely chopped but mixture retains some texture.
3. Add flour, salt, and pepper, and pulse just to combine.
4. Pour batter into large bowl; let stand 15 minutes.
5. In nonstick 30 frying pan, heat 2 tablespoons oil over medium-high heat until hot.
6. Spoon 2 rounded tablespoons batter into frying pan.
7. Repeat to make 6 pancakes in all.
8. Cook pancakes 6 to 8 minutes, turning once, until well browned on both sides. (Reduce heat if pancakes are browning too quickly.)
9. Transfer pancakes to platter lined with paper towels to drain.
10. Cover loosely with foil; keep warm in a 93 degrees C oven.
11. Repeat with remaining potato mixture, adding additional oil as needed.
12. Serve with applesauce and sour cream if you like. Garnish with parsley.