POTATO LATKE

3 tea. vegetable oil, preferably canola

2 lb. russet (Idaho) potatoes (4 to 5), peeled

¾ cup finely chopped red onion (1 medium)

¼ cup flour

½ tea. salt

¼ tea. freshly ground black pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

Set oven racks at middle and lower positions; preheat oven. Prepare 2 baking sheets by brushing each one with 1 tea. oil. Using a hand grater or food processor, grate potatoes. Place in a large bowl and add onions, flour, salt and pepper; toss with 2 forks to mix well. Add egg, egg white and remaining 1 tea. oil; toss to mix. Drop rounded tablespoons onto baking sheets and press lightly to form cakes. Bake 450' for 10 min. or until golden brown on the bottom. Turn latkes over, switch position of baking sheets and bake for about 5 min. longer or until golden brown. Arrange brown-side up to serve. Latkes may be prepared ahead and stored, covered in frig overnight but reheat 350' for 10 min. Makes 24. Another recipie calls for 1 tea. lemon juice amd 3 eggs.