Recipe: My Mother's Potato Pancakes (Potato Latkes, Fay Levy's recipe)

MY MOTHER'S POTATO PANCAKES (FAY LEVY)

4 large potatoes (about 1 1/4 pounds) peeled
1 medium onion (about 1/2 pound)
1 tablespoon chopped fresh parsley (optional)
1 large egg
1 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
About 1/2 cup vegetable oil (for frying)
Applesauce, sour cream or sugar (for serving)

Grate potatoes and onion, using grating disc of a food processor or large holes of a grater. Transfer to a colander; squeeze mixture to press out as much liquid as possible.

In a large bowl mix potatoes, onion, parsley, egg, salt, pepper, flour and baking powder.

Heat oil in a deep, heavy 10- to 12-inch skillet.

For each pancake, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each cake is about 2 1/2 to 3 inches in diameter. Fry over medium heat about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with two pancake turners so oil doesn't splatter. Cook until crisp on other side, then drain on paper towels. Stir potato mixture before frying each new batch. If all the oil is absorbed, add a little more to pan.

Serve hot, accompanied by applesauce, sour cream or sugar.

TO MAKE AHEAD:
Potato pancakes can be prepared ahead and refrigerated or frozen on a cookie sheet; when frozen, they can be transferred to a bag. They can be reheated (after being slightly defrosted if they were frozen) on a cookie sheet in a 450 degree F oven for a few minutes.

Makes about 15 pancakes; 4 or 5 servings
Source: International Jewish Cookbook by Faye Levy