Ingredients

Instructions

  1. Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
  2. You want them to be so fine that they are mushy.
  3. Grate your onions in the same manner and mix them with the potatoes.
  4. Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
  5. Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
  6. Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
  7. Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version).
  8. You don't want too much flour, so try not to add too much.
  9. Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears).
  10. Form thin patties about 2-3 inches in diameter and slide them into the oil.
  11. Don't crowd the pan- you should only make a few at a time.
  12. Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering).
  13. Remove to a paper towel lined plate using a slotted spoon to drain.
  14. Season to taste with salt and pepper.
  15. Serve warm with sour cream and smoked salmon on the side, if desired.
  16. NOTE: If you prefer more texture to your latkes, shred on a larger hole.