Grate the potatoes and onions either by hand or alternatively for an easy option, use the food processor.
Squeeze the potatoes and onions dry with some kitchen paper or a clean dish cloth. Do this twice for best results. Put into a large mixing bowl. Stir in the eggs, flour and baking powder. Season well with salt and freshly ground black pepper.
Heat the oil in a shallow frying pan so that it covers the base about 1cm/ ½ inch. When the oil is hot, add a spoonful of mixture. Do not over crowd the pan as it will reduce the oil temperature. Fry on both sides until golden brown. Drain on kitchen paper or a wire rack. Continue frying in batches until all the potato mixture has been used up.
Latkes can be re-heated in a warm oven for 10 minutes or frozen.
*Some Kosher products may only be available in limited stores.
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