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Aunt Rae Walfish's Famous Latkes

"My Aunt Rae's cooking is legendary in our family. She specializes in old-style dishes filled with schmaltz (chicken fat) and bakes the world's sweetest desserts. Plus, she never seems to measure out the seasonings. She just knows." E. Sharon Singer

Ingredients

4 large Idaho potatoes
1/2 tsp. kosher salt
1/2 tsp. baking powder
1 tbsp. flour
White pepper to taste

2 eggs
2 tbsp. matzo meal
1 small onion, grated
Vegetable oil

Instructions

Peel and grate the potatoes. Put the grated potatoes in a strainer. Press the potatoes in the strainer until most of the liquid is drained. Combine all the above ingredients (including the drained, grated potatoes) in a large bowl. If the batter is loose, add additional flour and/or matzo meal. Heat the oil in heavy frying pan. Use enough oil to generously cover the surface of the pan. For best results, do not use a teflon coated pan.
Place a full tablespoon of batter onto the hot oil. When the edges are brown, turn the latke. Place the fried latkes on paper towels to absorb the oil. Do not cover the latkes with aluminum foil or plastic wrap as they will become soggy. To keep latkes warm, place in heated oven uncovered. Add additional salt to taste, garnish with sour cream or applesauce. Makes approximately 12 latkes. Recipe can be doubled, tripled and even quadrupled. Happy Hanukkah!