Wash potatoes and cut to fit in the food processor. Leave peel on potatoes.
Grate potatoes but do not over process.
Mince onion and mix with the potatoes.
Transfer potato and onion mixture to a kitchen towel. Gather up corners for form a sack and twist tightly to wring out as much water as possible.
In a large bowl combine potato/onion mixture with eggs, salt, pepper, flour and baking powder.
Heat oil in 12 inch skillet. When hot, use a tablespoon to drop potato mixture into pan. You should be able to fit 5-6 pancakes in the pan at a time. Flatten slightly with the back of the spoon. Turn pancake to brown on both sides, about 2-3 minutes per side.
Remove to a paper towel to absorb extra oil. Continue until all batter is used.
Notes and Suggestions
If freezing them, slightly under cook them, place on a cookie sheet into the freezer until hardened. transfer to a plastic bog or container. To serve place frozen latkes on a cookie sheet into a 400 degree oven for 7-10 minutes.
Serve with sour cream and applesauce for dipping.