6 to 8 potatoes, grated finely
(you can use russet, purple or sweet
but russet is the classic recipe!)
Salt and pepper, to taste
1 teaspoon baking powder
1 tsp. garlic powder
1 tsp. chives
1 onion, diced or grated
Flour, if needed
Vegetable oil, to fry
Mix in a large bowl all ingredients with a wooden spoon.
Add small amounts of flour, if needed to bind ingredients together.
Form the mixture into patties.
Secret trick to ensure latkes stay perfectly round: Freeze them til they're semi-hard!
Heat a generous amount of vegetable oil in a pan and fry until golden brown.
Our rabbi loves to fry them in his deep fat fryer - he was the one who told us to freeze them in advance!
Serve with applesauce & sour cream. YUM!