Traditional Jewish fried potato pancakes. These cakes can be served at breakfast with apple sauce or with a dollop of sour cream as a side dish.
4 medium potatoes, pared
1 onion
2 eggs
1/3 cup flour
1 tsp baking powder
3/4 tsp salt
Fresh pepper
Step 1: Purée potatoes, onion, eggs and flour. Add baking powder, salt and pepper.
Step 2: Pour oil in frying pan, approximately 1/8" depth. Heat oil. Drop in mixture using 1-2 tbsp, depending on size desired. Brown, turn over, and drain on paper towels. Serve immediately or freeze between layers of parchment paper. To bake from frozen, arrange latkes in a single layer on a foil-lined ungreased cookie sheet. Bake at 450°F uncovered for 7-8 minutes.
Step 3: Top with your choice of condiments — often sour cream, apple sauce or sugar.
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