Latkes (Potato Pancakes)

Serve these Hanukkah classics with sour cream or apple sauce

2 pounds potatoes, grated into bowl of cold water
1 medium onion, very finely chopped
2 eggs
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon pepper
Vegetable oil, for frying

Soak potatoes in the water 10 minutes; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly. Pour oil into large skillet to a depth of 1/8 inch; place over medium heat. For each pancake, portion 1/2 cup potato mixture into pan; flatten slightly. Cook about 8 minutes until crispy and brown, turning once. Repeat with more oil and remaining potato mixture.
Makes 4 to 6 servings
(12 pancakes)