From the Molly Goldberg Jewish Cookbook
Potato Latkes
4 potatoes, peeled, grated, and drained
1 onion, grated
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
3 tablespoons potato starch or flour
1/2 teaspoon baking powder
1/2 cup shortening or oil
Mix the potatoes, onion, salt, pepper, egg, potato starch or flour, and baking powder until very smooth.
Heat the shortening or oil in a skillet. Drop the mixture into it by the tablespoonful. Fry until browned on both sides. Drain well.
Serve with applesauce or sour cream.
