Potato Pancakes

I have been obsessed with these ever since childhood. Each potato with mixture will make 3 4-inch pancakes.

1 medium potato
1 egg
1/2 Tablespoon of any kind of flour (even Gluten Free)
1/2 teaspoon salt
Canola Oil

1. Start by peeling and grating the potatoes. If you are lucky like me you have a food processor that will shred for you.
2. Spread out the shreds on a brown towel or a towel you don't mind turning brown. Fold and roll the towel so you can wring out the shreds. You will be surprised how much liquid can come out of potatoes.
3. Dump the shreds into a bowl and mix with other ingredients.
4. Spoon into a hot skillet that has just enough Canola oil to cover the bottom. Press out into 1/4 inch thick, round pancakes. Fry over medium to medium high heat till golden, flip and fry the other side.

Serve hot. These are great by themselves, Tom likes them with Bavarian style Sauerkraut, I like them with cream cheese, lox, and finely sliced red onion. If you are an onion fan, try adding some finely diced onion to the potato mixture.