SERVES: 6 (MAKES 12)
PREPARATION: 20 MINUTES, COOKING: 20 MINUTES
2 pounds (1 kg) potatoes, such as russet, peeled
1 small onion, finely chopped
2 eggs, lightly beaten
1/3 cup (50 g) all-purpose flour
1 teaspoon (5 ml) baking powder
1 tablespoon (15 ml) vegetable oil, for pan-frying
1 Grate the potatoes into a bowl, and combine with the onion. Take a handful of the mixture and squeeze over a bowl to remove as much liquid as possible. Place the mixture into a clean bowl.
2 Add the eggs, and sift in the flour and baking powder. Combine well.
3 Heat about 1/4 inch (0.5 cm) of oil in a large heavy-bottom frying pan over medium heat. Drop 1/3 cups (75 ml) of the mixture into the pan, and flatten to 3 inches (8 cm). You should be able to cook three or four at a time, but don’t crowd the pan. Cook for 3 nminutes on each side, or until brown and crisp.
4 Drain on paper towels and keep warm while you cook the remaining latkes. Serve hot.
+ You could make smaller latkes and top them with a little smoked salmon and a small spoonful of sour cream.