Jewish Potatoe Latkes

Submitted by Theresia Smolevitz

Here is a Jewish dish that can be used for breakfast or dinner:
Jewish Potatoe Latkes (pronounced lut' keys)
6 potatoes
2 eggs
2 T flour**
1 tsp salt
pepper to taste
1 small onion, grated
1/4 tsp baking powder

Directions:

Peel potatoes and then grate or shred. Drain liquid. Add a pinch of baking soda to keep potatoes from turning brown. When drained, add remaining ingredients and mix thoroughly. Drop by Tablespoon into 1/4 inch deep hot oil in a skillet or fry pan. Fry until brown, carefully turn over and brown second side. Only turn pancakes once as they will get soggy and heavy otherwise.

Serve warm with your choice of sour cream, plain yogurt, applesauce, or grape jelly on the side. Leftovers can be stored in refrigerator and rewarmed in microwave.
**substituting pancake mix for the flour will produce lighter and fluffier pancakes.