Great, this year's latkes held together instead of sticking to the skillet and then falling apart. The intact latkes are in the oven keeping warm until dinner. Was it the recipe or luck this time? I think that my sister deserves the credit: she was spot-on suggesting that I fry them in my dutch oven. I got the good advice right in time. I'll post the lucky recipe and link!
1-1/2 pounds russet potatoes, peeled and grated (that was 5 this time)
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup all-purpose flour (I added a little more than that)
1/2 teaspoon baking powder (I use Bob's Redmill non-aluminum)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying
What to do:
In a colander set over a large bowl, place potatoes.
Using your hands, squeeze out the excess liquid from the potatoes.
Pour off the liquid and place potatoes in the bowl.
Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
Preheat oven to 275 degrees.
In a large skillet over medium heat, heat a thin layer of oil.
Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.