For about 18 latkes:
– 3 large baking potatoes
– 1/4 teaspoon baking powder
– 2 eggs, separated
– 1 teaspoon kosher salt
– 1 onion
– 1 tablespoon flour
– Black pepper
Peel the potatoes and grate them with a food processor. Empty the potato pulp into a sieve and wash under cold water until water runs clear. Drain well. Pour the potatoes into a bowl and mix with egg yolks, grated onion flour and baking powder. Beat egg whites until stiff and fold into the potato mixture. Season well.
Preheat oven to 180° (350°F). Pour about 1.5cms (1/2 inch) of oil into a large frying pan and heat it up until very hot. Drop full tablespoons of potato mixture into the oil, flatten slightly and fry both sides over medium heat until golden brown. Drain on paper towels, add more oil and continue.
To keep the latkes warm, place in the oven on a rack set over a baking sheet. If you make them in advance, refrigerate or freeze them and warm up them in the oven.
It is traditional to serve latkes with apple sauce. But you can offer a variety of choices, sweet and savory, such as smoked salmon and sour cream, cheese, other vegetables or salad, etc. They are always delicious!
