-
1
Get out your food processor or sturdy hand grater and using the finest grating holes, shred the potatoes.
-
2
You want them to be so fine that they are mushy.
-
3
Grate your onions in the same manner and mix them with the potatoes.
-
4
Set the shredded potatoes& onions into a mesh strainer set over a bowl and squeeze out all the water you can.
-
5
Don't worry if the potatoes start turning pink or brown- that is just a reaction to the air.
-
6
Dump potato mixture into a bowl and sprinkle with baking powder; mix well.
-
7
Sprinkle in a little flour- a spoonful at a time, mixing the flour into the mixture until your potatoes stick together enough to form a thin patty- they will seem a bit dry (don't be tempted to add an egg - it isn't necessary in this version).
-
8
You don't want too much flour, so try not to add too much.
-
9
Heat a large skillet (to about medium or medium-high) and add about 3-4 Tbsp of oil to the pan- or enough to coat the bottom of the pan well for frying (you will need to add a little more per batch as the oil disappears).
-
10
Form thin patties about 2-3 inches in diameter and slide them into the oil.
-
11
Don't crowd the pan- you should only make a few at a time.
-
12
Fry a few minutes per side until golden brown(adjust heat as needed to keep oil from splattering).
-
13
Remove to a paper towel lined plate using a slotted spoon to drain.
-
14
Season to taste with salt and pepper.
-
15
Serve warm with sour cream and smoked salmon on the side, if desired.
-
16
NOTE: If you prefer more texture to your latkes, shred on a larger hole.
