Potato Latkes (Pancakes)
6 potatoes, grated
1 medium onion, grated
3 eggs
1 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
2 tsps Baking Powder
Peanut oil for frying

Latkes are so easy to make using your food processor w/grater attachment.

Grate the potatoes. Empty processor bowl into a colander and rinse potatoes well with cold water, squeezing out as much liquid as you possibly can. Place potatoes in a bowl and set aside. This rinsing step prevents the potatoes from turning pink, grey or other disturbing colour whilst they sit about waiting to be cooked!

Using processor again, grate the onion. Add to the potatoes, along with the balance of ingredients and stir vigorously with a fork until blended. That's it......you're ready to cook.

Pour approximately 1/8 cup of peanut oil into a preheated (360 - 380 degree) electric frypan. Drop spoonful of potato mixture, making the latkes the size you prefer. Mine are usually about 3-4", but some folks like them larger or smaller and the thickness is also a personal preference. If you have never made latkes before, let a good sized serving spoon to be your measuring guide. Unlike round pancakes, latkes are oval in shape. Fry as regular pancakes, turning only once. They should be golden brown and slightly crisp around the edges. It is not necessary for the top of your pancake to be "dry" before turning it. Each side will take only a minute or two.

Transfer cooked latkes to surface of paper towels to absorb excess oil. Thereafter, put on serving plate in warming oven.

More oil will be needed as you continue with the next batch of pancakes.

Serve hot, topped with sour cream and/or applesauce.