Potato Latkes

3 large potatoes (about 1 1/2 pounds, peeled)
2 onions, grated
4 Tbs. matzo meal (or flour)
1 tsp. baking powder
2 eggs, lightly beaten
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
Vegetable oil for shallow frying
Sour cream, yogurt or apple sauce for toppings

Grate the potatoes. Put in seive to strain out starchy water. Mix the other ingredients (except the oil and toppings) with the potatoes. Heat the oil in a thick frying pan to about 1/4 inch. Mix should sizzle when a piece falls into the oil. Make patties about 3 inches in diameter and 3/8-1/2 inch thick out of the potato mixture. Fry on one side until underside is brown and crisp. Flip over and fry other side until brown and crisp. Remove with slotted spoon and place on paper towel on a baking sheet in a warm oven until the other latkes are finished. Serves about four.

From Marty Goldberg, Eagle River, AK--(Jewish Cooking, Marlena Spieler)