• 21/2 lbs. potatoes, unpeeled
• 2-3 fennel bulbs
• 3 Eggs
• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Oil for frying

Shred potatoes in food processor and then put them back in with the blade and pulse a few times for a better consistency.

Process fennel with steel blade until chopped fine.

Strain grated potatoes through a colander, pressing out excess water. Add chopped fennel, eggs, flour and seasoning. Mix well.

Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoonful of batter at a time into hot sizzling oil and fry on one side until golden brown, about 5 minutes. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue until all latkes are cooked.

Serve with apple sauce.  If desired fry the fennel fronds and serve as garnish.