KINDER, GENTLER LATKES

Steps:

• Place potatoes in a medium saucepan and just cover with cold water.
• Turn heat to high and allow to come to boil.
• As soon as potatoes are boiling, put a kitchen timer on for 10 minutes.
• When timer rings, remove potatoes from stove and cover with cold water.
• Drain immediately, then cover again with cold water.
• Let sit five minutes.
• Remove potatoes and pat dry.
• Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on).
• The potatoes should be slightly softened, but still firm enough to produce shreds.
• If the peel separates from the potato, discard it.
• If the peel gets grated in with the potatoes, incorporate it into the mixture.
• I like the hand grater best.
• When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds.
• Worth the trouble.
• In a large bowl, blend shredded potatoes, grated onion, beaten eggs, flour, salt, pepper and baking powder.
• Place newspaper on work surface (near frying area) and cover with a few paper towels.
• In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds.
• If using an electric fry pan, set the temperature to 350 F.
• or 375 F.
• (depending on how fast you want the pancakes to cook).
• Drop potato batter by teaspoons (for small ones) or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired.
• I use large metal tongs for dropping and turning.
• Brown one side, turn once, and complete cooking on other side.
• These cook quickly.
• You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
• Serve immediately or freeze.
• To reheat, place latkes on a large wire cake rack on a cookie sheet.
• Warm at 250 F.
• until crisp.
• For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.