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Potato Pancakes Latkes

tested, potatoes

6 baking potatoes
3 eggs
1 cup grated onions; drained
4 teaspoons matzo meal or all-purpose flour
2 teaspoons salt
1/4 teaspoon baking powder
pinch pepper
vegetable oil for cooking

Peel potatoes; using largest holes of hand-held grater, grate into bowl. Drain liquid. In another large bowl, beat eggs; mix in potatoes, onions, matzo meal, salt, baking powder and pepper. Pour oil into skillet to depth of about 1/4 inch; heat until hot but not smoking. Using 1/4 Cup mixture per latke, add batter to skillet, leaving about 1 inch between each. Flatten slightly with back of spoon. Cook, turning with slotted spatula halfway through, for 5 to 6 minutes or until crisp and golden. Transfer to paper towels; drain well. Serve hot. Make these often. Always good. I use the food processor to chop the onion and grate the potato. I have a clean tea towel ready to squeeze the moisture out of the potato. Great with sour craem and crispy bacon.

Contributor: Canadian Living Magazine - December, 1997

Yield: about 20

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