Latkes 	

		    Source:
                  Aviva (Lisa) Mandl
                  

12 medium potatoes, unpeeled
                  1 1/2 medium onions
                  8 large eggs, lightly beaten
                  1 1/2 tsp salt
                  1/2 tsp pepper
                  2 tsp baking powder
                  Canola oil
                  
                  Heat canola oil in a large skillet to fry the latkes.
                  
                  Place potatoes in a large pot of boiling water and cook until almost done (approximately 45 minutes).  Drain and place in
                  a colander to cool.
                   Use your food processor shredding disc to shred the potatoes.  They will look a bit like mashed potatoes when you're done,
                  but you'll still
                  have some chunks.  Discard any large pieces of peel.  Put in a large bowl.  Depending upon the bowl size of your processor,
                  you may need to do this step several times.
                  
                  Remove the shred disc and mince the onions.  Add to the potatoes.  Next add the beaten eggs, salt, pepper and baking powder.
                   Mix well.
                  

Use a large spoon and spatula to add the latke to the
                  oil.  Brown on one side, flip over, brown the other side then remove to a plate covered
                  with paper towels to drain.