Emeril's Special Latkes

• 2 1/2 pounds baking potatoes, peeled
• 1 medium onion, julienned
• 2 eggs
• 1/4 teaspoon baking powder
• 2 tablespoons matzoh or all-purpose flour
• Salt
• Freshly ground white pepper
• Vegetable oil, for frying
• 1 cup applesauce
• 1 cup sour cream
• 4 ounces caviar

1. Using a hand grater or food processor, grate the potatoes.
2. Wring dry in a dish towel.
3. Put into a mixing bowl, and toss with onion, eggs, baking powder, and flour.
4. Mix well.
5. Season with salt and pepper.
6. In a large skillet, over medium-high heat, cover the bottom with 1/2-inch of oil.
7. When the oil is hot, spoon 2 tablespoons of the filling into individual cakes.
8. Using the back of the spoon, flatten each pancake.
9. Pan-fry until golden brown on each side, about 2 to 3 minutes.
10. Remove from the oil and drain on paper towels.
11. Fry the cakes in batches and do not over crowd the pan.
12. To serve, place a dollop of the applesauce or sour cream and caviar in the center of each latke.
13. Place the latkes on a platter and serve warm.

baking potatoes, onion, eggs, baking powder, matzoh, salt, freshly ground white pepper, vegetable oil, applesauce, sour cream, caviar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-special-latkes-recipe.html (may not work)