3 large potatoes
2 large yellow squash
1/2 white onion
1 cup flour
3 eggs, I use fake eggs
1. Peel the potatoes and grate them in a food processor using the grating blade to get tiny thin strips. Grate the squash to get the same size pieces as the potato. Finely chop the onion.
2. In a bowl, mix together the grated potatoes, squash, onions, flour, eggs, garlic powder and pepper.
3. Heat enough canola oil to cover the bottom of a skillet over medium high heat. When oil is hot, add small mounds, about 1/8 cup, of the potato batter to the skillet, flatten with a spatula. Flip when the sides are turning brown and beginning to crisp. A few minutes per side.
4. Line a cooling rack with paper towels and have spare ones to press down on the latkes to remove excess oil. Place fried latkes on the paper towels for a few minutes then place on a plate in the oven to keep warm. Serve warm with sour cream, apple sauce and lox.