- Recommended Potatoes:
- 4 medium potatoes, peeled and quartered **
- 1 small onion, peeled and quartered
- 2 eggs
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Vegetable oil for frying
- Red-skinned, Potomac, Yukon Gold or
- regular table potatoes.
In a food processor, dice or shred the potatoes and onion briefly until medium fine. Add eggs and process a bit more, then add the flour, baking powder and seasonings. Process to make a batter.
Heat up some oil in a large skillet, about ½ inch up the sides. When the oil is hot, drop dollops of batter in the hot oil (small ones end up being crisper). Brown pancakes well on each side, turning once. Drain on paper towels.
Serve with sour cream. Make 3 – 4 dozen depending on size.
To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 until crisp.