Yellow onion, med diced, one-half level cup
Fine bread crumbs, fresh bread in food processor , 1/2 level cup
A/p flour, 1 level cup
Salt, 1 tsp.
White pepper, 1/2 tsp
Garlic powder, 1 tsp
Baking powder, 3/4 tsp
Large whole eggs, 7
Vegetable oil, 3 tbsp
Peel approximately 2-3 lbs. Idaho potatoes. Dice potatoes and place in cold water. Dice onion and measure 1/2 level cup. Use grinder attachment of kitchen mixer (medium sized holes) or food processor to do the following:
Alternate grinding drained potato and onion, or use a food processor with a shredder attachment. After grinding potatoes and onions, squeeze out extra liquid with kitchen towels. Combine with remaining (except vegetable oil) ingredients with a wooden spoon. Cook on griddle (med high) using non-stick spray.
Size is about 3 oz and they should cook about 4 minutes on each side. Let cool and/or refrigerate until needed.
Refry in pre-heated medium high heated skillet when ready to serve in vegetable oil (1 tbsp per each 4 latkes- 1 minute per side). Serve with apple sauce and sour cream.