6 medium potatoes
4 ounces Cabot Pepper Jack, Cabot Monterey Jack or Cabot Mild Cheddar, grated (about 1 cup)
3 large eggs, lightly beaten
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 tablespoons finely minced onion
½ teaspoon baking powder
Salt and ground black pepper to taste
Vegetable oil for deep-fat frying
PARBOIL potatoes, then peel and shred.
HEAT oil to 350°F, in wok or Dutch oven.
COMBINE potatoes, cheese, eggs, flour, onion, baking powder, salt and pepper, in large bowl; mix together well.
DROP in batter a tablespoon at a time, when oil is hot (it should sizzle when small amount of batter is added).
COOK until golden, turning once.
TRANSFER with slotted spoon to paper towels to drain, as latkes are done.
SERVE plain or with Cabot Nonfat Plain Yogurt mixed with minced fresh chives.
Recipe courtesy of Marcy Goldman.