• grater
• colander
• wooden spoon
• knife
• food processor, blender, or large bowl
• large frying pan
• spatula
• paper towels
• oven-safe plate

• 6 medium potatoes (2 pounds)
• 1 small white onion, peeled
• 2 large eggs
• ¼ c unbleached white flour OR matzo meal
• ½ t salt
• pinch baking powder
• black pepper
• several T vegetable oil

Mince or finely grate onion and add to potatoes along with eggs, flour, salt, baking powder, and pepper. Process/mix until well combined. (If you're using a blender, you might find it easier to do this in two batches and then mix them together.)

Heat oven to 200. Place paper towels on plate and set next to stove.

Add enough oil to frying pan to just cover the bottom and heat until a drop of water dropped on it sizzles. Put three or four scoops of latke batter into pan to make pancakes and press each one down. Fry until brown and crisp, turn, and repeat. Place latkes on paper towels and keep warm in the oven.

Repeat with remaining batter, adding more oil to pan as needed. Serve immediately.

Latkes are traditionally servied with sour cream or applesauce, but you could also try berry sauce, jam, or maple syrup.

You can save extra batter for a few days in the refrigerator. Though it will taste fine, the top layer will turn a very yucky grey.

Adapted from The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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