Recipe for Corn-free Potato Latkes

I substituted the 6 potatoes for 4 red potatoes, 1 sweet potato, and 1 pear (all grated and mixed together). I then followed the recipe below. 

Recipe for Potato Latkes
from The Hanukkah Book by Mae Shafter Rockland
(serves 3 people, allowing 2 potatoes per person)

6 medium-sized potatoes
2 small onions
oil (Anne's Note: Make sure it is corn free oil. I used Safflower Oil.)
2 eggs, slightly beaten
2 tablespoons flour
less than 1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon baking powder

Wash the potatoes &; remove any blemishes; it is not necessary to peel them. Grate the potatoes, using the coarsest side of the grater. (Kathy's Note: the coarse grating blade on the Cuisinart.) Allow the grated potatoes to sit for 10 minutes, &; then turn them into a colander, pressing out the accumulated liquid.

Then chop the onions add them to the drained potatoes. Stir in the eggs. Add the flour, pepper, salt, &; baking powder, and mix thoroughly. More liquid will continue to form, but do not pour it off; occasionally stir the mixture as you remove spoonfuls for frying. Drop the batter by tablespoonfuls (or so) into a large skillet containing about 1/4 inch of hot oil. (Kathy's Note: I use a slotted spoon, &; drain the mixture of excess liquid fairly well.)

Flatten the mixture frying in the oil with a turner. When the edges of the latkes become brown, turn &; brown the other side.

Drain on paper towels, &; then keep warm in a low (185 degree) oven until all the latkes are ready to serve. Serve with sour cream &; applesauce.

Shared by Kathy Kobayashi and Maya Barron