Lynda's Miracle Latkes

Entered for safe-keeping, By Lynda Shayer, Executive Director of Congregation Tifereth Beth David Jerusalem. She swears by Idaho potatoes and canola oil.

• Ready In: 30 mins
• Serves: 20
• Yields: 40 latkes

Ingredients

• 1  Spanish onion
• 5  lbs idaho potatoes, peeled
• 2  large eggs, beaten
• 1  teaspoon baking powder (5 mL)
•  salt
•  white pepper
•  canola oil, for frying

Directions

1. Peel and quarter onion. Cut potatoes into chunks. Place onion and potatoes in large bowl of ice water.
2. In batches, using steel blade in food processor, grate onion and potatoes until mixture is smooth, beginning with onion each time and adding potato, removing each batch to a mixing bowl.
3. In a separate bowl, beat eggs with baking powder and add to potato-and-onion mixture. Add salt and with pepper to taste.
4. Add oil to cover the bottom of a Teflon frying pan to a depth of about 1/4 inch and heat over medium heat, until a drop of the potato mixture sizzles when dropped into the oil.
5. Gently drop potato mixture by tablespoonful into pan and fry until golden.
6. Flip and fry until other side is golden.
7. Drain on paper towels, which can be spread on a Teflon baking sheet or parchment paper if you are frying earlier in the day and serving latkes later.
8. Leave unrefrigerated.
9. Before serving, remove latkes from toweling, arrange on baking sheet so they're overlapping and re-heat at 375 degrees F for 10 minutes, until they are crisp.