Ingredients

• 4 large baking potatoes (about 4 lb)
• 3 tbsp all-purpose flour
• 1/2 tsp baking powder
• dash of ground cinnamon
• freshly ground black pepper
• 1/4 cup minced onion
• 2 large eggs, beaten
• neutral oil (such as safflower), for frying
• Kosher salt
• 1 cup applesauce
• 1 cup sour cream (optional)

Instructions

1. Preheat oven to 350°.
2. Peel potatoes and place in cold water.
3. In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
4. Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
5. Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
6. In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
7. Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.