Potato pancakes (also called potato latkes) can be made bite sized for hors d’oeuvres or medium to large for appetizers.  I like topping these with caviar for hors d’oeuvres or with smoked salmon for appetizers, served with sour cream and garnished with chives.

Potato Pancakes (Latkes) Recipe

served with caviar or smoked salmon and sour cream

3 medium to large russet potatoes, peeled and shredded coarsely

1 large egg, lightly beaten

1/4 cup all purpose flour

salt and pepper

garlic powder

onion powder (Note:  Most recipes call for diced onion but I prefer onion powder.)

vegetable oil

Using cheesecloth, squeeze out as much liquid from the shredded potatoes as possible.  Then mix in the egg, flour, large pinches of salt, pepper, garlic powder and onion powder.  Heat a large saute pan over medium high heat and generously coat with oil.  Using your hands, gather some potato mixture and form a ball.  The size of the ball will depend on how large you want your pancake to be.  Squeeze out any extra liquid and reform into a tightly packed ball.  Place it into the pan and flatten it gently with the back of a wooden spoon.  Cook for 1 1/2 to 2 minutes on each side until golden brown and crunchy.  Serve with sour cream and caviar or smoked salmon.  Garnish with chives.