Traditional Latkes/Potato Pancakes

2 pounds potatoes, peeled (or you don’t have to peel them. Your choice) and cut into 2-inch chunks

3 large onions, peeled and cut into 2-inch chunks

2-3 eggs

2-4 tablespoons flour

1 teaspoon baking powder

2 teaspoons salt

½ teaspoon pepper

vegetable oil for frying (don’t use olive oil. It will smoke and burn easily)

  1. Grate the potatoes in a food processor, until they’re mushy, and place them in a large bowl.
  2. Grate the onions in a food processor, also until mushy, and place them in the bowl with the potatoes.
  3. Add the remaining ingredients. If the mixture seems too wet, add some more flour. It should have the texture of cooked, liquidy oatmeal.
  4. In a heavy skillet, heat 1/4″ to 1/2″ of oil until it’s hot, but not smoking. Spoon 1 large tablespoon of the potato mixture into the oil, and flatten it so it’s not rounded on top. Fry on each side until golden brown and crispy. 
  5. Taste the first pancake to make sure you like the taste and texture.  Often, more salt or pepper needs to be added

Serve immediately. 

This makes approximately 20 pancakes.