Potato pancakes (latkes my way)

Yield: 6 Servings

Ingredients:

2 lb Potatoes medium
2 md Onions peeled
2 lg Eggs well beaten
3 lg Tablespoons flour

Instructions:

cracker -meal potato flour or -matzo meal 2 ts Baking powder 1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours drain. 2. Using fine grating disk of food processor or the finest side of a four sided grater grate potatoes into a medium bowl grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.) 3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl. 4. Meanwhile mix the potato/onion mixture with the eggs flour baking powder 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture stirring till just blended. 5. Preheat oven to 250 degrees F. In a 12" skillet over medium high heat heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork flatten slightly. Fry about 5 pancakes at a time until golden turning once 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.