|Russet potatoes||3 Pound, peeled, shredded (6 Large)|
|Finely chopped onion||1 Cup (16 tbs) (1 Small)|
|Eggs||2 , lightly beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
PLACE potatoes and onion in colander; let stand for 30 minutes.
Press out excess moisture.
Transfer to large bowl.
Stir in eggs, flour, salt, baking powder and pepper.
HEAT 2 to 3 tablespoons oil in large skillet over medium-high heat.
Spoon 2 tablespoons potato mixture into skillet for each latke; spread to 4-inch circles.
Fry for 3 to 4 minutes on each side, pressing down slightly when turning, until golden brown and crisp.
Drain on paper towels.
Repeat with remaining potato mixture; add oil as needed.