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Lacy Potato Pancakes (Latkes)

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      Title: LACY POTATO PANCAKES (LATKES)
 Categories: Pancakes, Jewish, Breakfast
      Yield: 2 Servings
 
      4    Potatoes - peeled
      1 sm Onion
      2    Eggs
    1/3 c  Flour
      1 ts Baking powder
      1 ts Salt
      1 pn Lemon pepper
 
  or pepper oil - for frying
  
  Grate potatoes either using the largest holes on a four-sided hand
  grater, or the grater attachment on a food processor. Place potatoes
  in a colander and rinse under cold water to remove the starch. Be
  sure to allow potatoes to drain well.  Grate onion, removing any
  excess moisture by placing in colander and pressing with the back of
  a wooden spoon. Combine potato and onion.  Beat eggs into mixture;
  stir in flour, baking powder, salt and pepper.  If using a food
  processor, combine ingredients using plastic knife attachment so
  potatoes remain in grated pieces. Heat 1/8" of oil in a large
  skillet.  For each pancake, drop about 2 tablespoons of batter into
  the oil and flatten with the back of a wooden spoon; the flatter the
  pancake, the crisper it will be. Brown well on both sides. Drain well
  on paper towels. Keep the cooked pancakes warm in a 100 F oven. Serve
  with Pink Cinnamon Applesauce (see recipe) and/or sour cream. Makes
  about 2 dozen regular size or 5 dozen miniatures. Pancakes may be
  made ahead of time and refrigerated between layers of waxed paper
  when cooled. To reheat, place in a single layer on an ungreased
  cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp
  and hot.
 
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