Step 1

Peel potatoes and soak them in cold water until you are ready to shred. Once ready, using a box grater, shred potatoes and be sure to immediately soak them in cold water to prevent them from turning brown. You can do this the night before and keep the potatoes covered in water in the refrigerator.

Step 2

In a large bowl, mix eggs, salt and pepper.

Step 3

Add onions, seranno pepper, flour, and baking powder and mix well.

Step 4

Remove potatoes from water and rinse them very well. Then use a salad spinner, nut milk bag, or piece of cheesecloth to squeeze out excess water. Add potatoes to the egg mixture.

Step 5

Prepare pan with oil, and set stove to medium-high heat. Once it is very hot (test by adding a piece of potato to make sure it sizzles), form potato patties by scooping a tablespoon of the potato mixture into your hand and shaping it into a flat patty that is about 2 to 2.5 inches in diameter.

Step 6

Working in batches, add potato pancakes to the hot oil and fry until golden brown before flipping and browning on the opposite side. This process should take about 2-3 minutes total for each latke.

Step 7

Remove latkes from oil and drain excess oil by placing them on a plate lined with a paper towel. Taste and season with additional salt while hot if necessary.

Step 8

When ready to serve, top with Tangy Tomatillo Salsa, Pico de Gallo, Spicy Jalapeño Jam or Tangy Tomatillo Salsa.