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1.
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Grate potatoes and onions together and place in a large bowl.
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2.
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Squeeze most of the water from the grated mixture into the same bowl and place squeezed potato into another bowl.
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Reserve 2 to 3 tablespoons of the starchy water from the bottom of the first bowl and add back into the potato-onion mixture in the second bowl.
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3.
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To the mixture add egg, salt and petter, lemon juice, baking powder,.
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Mix well.
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4.
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Place a large skillet over medium high heat.
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Pour in oil to reach 1/4 inch.
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Test by dropping a small amount of the mixture into the oil.
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When it sizzles the oil is hot enough.
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Gently place a mound of the mixture by tablespoons or 1/4 cup measures into the hot oil.
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Flatten gently with a spatula or spoon.
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Cook 3 to 5 minutes depending on size, until golden and gently flip to brown the other side for another 3 to 5 minutes.
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5.
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Remove crispy potato latkes to drain on paper towels set over sheets of newspaper.
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Serve immediately.
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Most like to eat latkes with sour cream or applesauce.
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makes about 20 latkes ~ can make ahead ~ can freeze.
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preparation time: 10 minutes ~ cooking time: 20 minutes using two pans.
