Potato Latkes

These potato latkes (or potato pancakes) are lacy and crisp, and they’re always a hit at parties and dinners. Serve these potato latkes with their traditional partners — applesauce and sour cream.

Preparation time: 20 minutes

Cooking time: 30 minutes

Yield: 4 servings (12 to 15 pancakes)

Keeping kosher: Pareve

1 1/4 pounds large potatoes

1 medium onion

1 egg

1 teaspoon salt

1/4 to 1/2 teaspoon white pepper

2 tablespoons flour

1/2 teaspoon baking powder

1/2 cup vegetable oil, more if needed

1. Peel the potatoes.

2. Using your food processor’s coarse grating disc or the large holes of a hand grater, grate the potatoes and onion, alternating them.

3. Transfer the mixture to a colander.

4. Squeeze the mixture by handfuls to press out as much liquid as possible.

   Discard the liquid.

5. Put the potato-onion mixture in a bowl.

6. Crack the egg into a small bowl and lightly beat it with a whisk or fork.

7. Add the egg, salt, pepper, flour, and baking powder to the potato-onion mixture.

8. Heat 1/2 cup oil in a deep, heavy 10- to 12-inch skillet.

9. Add 3 or 4 dollops of about 2 tablespoons each of the potato mixture to the skillet.

10. Flatten these dollops with the back of a spoon so that each measures about 2 1/2 inches.

11. Fry over medium heat for 4 to 5 minutes.

12. Using a spatula, turn them carefully.

13. Fry the second side about 4 minutes, or until pancakes are golden brown and crisp.

14. Drain on a plate lined with paper towels.

15. Stir the potato mixture before frying each new batch.

16. If all the oil is absorbed during frying, add 2 or 3 tablespoons more oil to pan.

17. Repeat Steps 9 through 16 until all the potatoes are cooked.

18. Serve hot.