Latkes for Four

4 large potatoes
1 large onion
2 Tablespoons flour
1 teaspoon baking powder
1 egg
½ teaspoon salt
½ teaspoon pepper
vegetable oil, as needed (minimum ½ cup)

Grate onion and potatoes with a hand grater using the largest apertures on the grater, or with an equivalent grater blade on a food processor. Put grated potatoes and onion in the center of a dish towel, roll it up like a sausage and twist the ends to squeeze out starch and liquid. Alternatively, you can put the grated onion and potato between two plates and press down, then tip the plate to remove the starch and liquid. Put the grated onion and potato in a large bowl and add egg and dry ingredients. Put ½ cup of oil in pan and heat to medium high.

Using a large slotted spoon, scoop up a spoonful of the mixture, pressing it against the side of the bowl to remove liquid, and drop into the oil in the pan (always drop it away from you – hot oil burns!). Using the edge of the slotted spoon, flatten the mixture so that it is covered to half of its depth in oil. Fry until golden on both sides, drain on paper towels. Add oil to the pan as needed to keep it deep enough to cover half the depth of the latkes. Keep 1-2 hours in oven at 160 degrees Fahrenheit if you wish to make ahead. Serve with sour cream or applesauce or both. Or go wild and serve with freshly made salsa cruda and guacamole.