Ingredients:
6 large potatoes
2 medium onions
2 eggs, beaten
1/2 to 3/4 cup bread crumbs
1/2 teaspoon baking powder
2 cloves garlic, crushed
1 teaspoon salt
Pepper to taste
Oil for frying
Instructions:
Peel potatoes and julienne them in a food processor. Soak shredded potatoes in cold water for at least 30 minutes. Drain water from potatoes and dry well with paper towels. Put in large mixing bowl.
Peel and grate onions. Add to potato mixture.
Beat in the eggs. Add 1/2 cup of the bread crumbs, baking powder, crushed garlic, salt and pepper. Blend well. If mixtue doesn't have enough body for frying, add last 1/4 cup of bread crumbs.
Heat 1/2 inch of oil in large, heavy frying pan. Drop spoonsfuls of mixture into pan. Don't crowd. Fry until golden brown, turning only once.
Drain well on paper towels and serve immediately.
Notes:
You can freeze latkes and reheat them before serving, but they're not as crispy.
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