Potato pancakes
      
   serves 4
   
   2.5 pounds russet potatoes
   up to 1/2 cup onion (or use onion powder)
   4 eggs
   1/2 cup corn starch (or less; too much could make the potatoes too crispy)
   1 teaspoon salt 
   
   Peel and grate potatoes at least an hour ahead. Put them into a pan with plenty of water to cover and let them soak until much of the potato starch has dissolved. In this recipe, the potato starch is replaced with corn starch, which helps the pancakes bind together and cook up nice and crispy.
   
   Chop onion, if using. 
   
   Strain the potatoes then squeeze out as much liquid as possible (wrap in a cheese cloth or towel and squeeze liquid out as if wringing a wash cloth). 
   
   Place the potato and onion mixture in a large bowl.
   
   Add salt and corn starch to potatoes and mix well. 
   Beat eggs and add to potato mix.
   If it appears there is not enough liquid, add another egg or just wait half an hour or so and more liquid will come out of the potatoes.
   
   Totally combine and mix all ingredients together.
   
   Stovetop frying method:

      Cook outside if at all possible. The odors can be intense, the cooking can be smoky, and there is always a bit of oil mess.   
      
      Use 2-burner cast iron griddle, carefully heated to approx. 330°F as indicated by infrared thermometer. Pour oil to cover the griddle.
      
      Preheat the oven to 250°F and prepare a hot-store pan with paper towels.
      
      Use a large spoon to form the mixture and carefully lay them into the hot oil without overcrowding the pan. The 2-burner griddle easily holds 4 pancakes.
      
      Once the edges start to brown, turn the pancakes over with a spatula to cook both sides until golden brown. Be careful, as flipping pancakes can splash hot oil. I had luck turning each pancake over onto the one next to it, then gently manipulating it back down onto the pan.
      
      Take the pancakes out of the skillet and put them on the hot-store pan in the oven. Then make another 4.
   
   Oven baked method:
   
      Preheat oven to 400°F 
      
      Oil baking sheet
      Use 1/4 cup mixture; flatten.
      Bake 15 minutes, flip, and bake 10 minutes longer
      
   Serve the potato latkes as hot as possible.
   
   These latkes can be individually frozen and reheated in an oven preheated to 350 degrees for 2 to 3 minutes.
   
   Makes 8-10 palm-sized potato pancakes.
   
   Serve with applesauce and sour cream or Mexican crema (table cream).