Traditional Latkes

Note from Cheri: The classic Jewish potato pancake makes a wonderful side dish any time of year. Why not surprise your family tonight? You can use Russet or Yukon Gold potatoes for this recipe. Personally, I like the results I get when I use some of each, as the Yukon Gold potatoes give the finished dish an added character, but using them exclusively makes the dish a bit too sweet for my taste. Sally Bernstein, of the terrific website Sally's Place, says these are best served with sour cream and apple sauce. Follow this link for Passover recipes and information.

2 lbs peeled potatoes (see note) 1 large onion 1 egg, lightly beaten 3 T flour 3/4 tsp. pepper 1 tsp. salt 1/2 tsp. baking powder sour cream for garnish

Makes about 12-14 Latkes Using the medium grate blade of a food processor, grate the onion and potatoes together (you could also use a hand grater). Transfer grated vegetables to a clean kitchen towel or large piece of cheesecloth. Fold the towel up around the mixture and squeeze the liquid into a bowl. Let the liquid stand for 5 minutes, then carefully pour off the liquid, reserving any potato starch that has settled to the bottom of the bowl. Add the potatoes and onion mix to the bowl with the starch. In a separate bowl, mix the flour, pepper, salt and baking powder, then add to the grated potatoes, coating well. Add the beaten egg and mix well. In a large skillet, heat about 1/2 " of canola oil. Drop heaping tablespoons of the mixture into the oil and using the back of the spoon, flatten to 2 1/2 - 3 inches around. Cook until brown, about 3 min per side. Drain of excess oil on paper towels. Keep on a baking sheet in a warm oven until ready to serve. Serve with sour cream.