Latkes

(by Elizabeth Cohen and Aviva Lilith)

6 large Yukon Gold potatoes, peeled

1 small onion

2 eggs, beaten well

1/2 T. unbleached flour

pinch of baking powder

1 t. salt

olive oil for frying

Grate potatoes with the large holes of the grater.

Grate onions with the small holes of the grater.

Mix potatoes, onions, eggs, flour, baking powder, and salt.

Heat 1/2 in. oil in a large frying pan.

Using large spoonfuls, drop the batter into the oil.

Turn when underside is golden brown, and fry on second side.

Makes about 18 latkes.

For a vegan option, use the following ingredients:

2 c. grated potatoes

1 yellow onion, grated

3 T. non-dairy milk

1/3 c. unbleached flour

1 T. cornstarch

salt and pepper, to taste

(Read Latke Love, the story the accompanies this recipe.)