| 6 medium-sized potatoes | 1 tsp salt |
| 1 egg, well beaten | ¼ tsp rosemary |
| 1/3 cup grated onion | ¼ tsp thyme |
| 1½ tsp baking powder | ¼ tsp pepper |
| ½ cup bread crumbs, flour, or matzo meal | 1 tsp lemon juice or powdered ascorbic acid |
| Oil for frying |
Pare potatoes, wash; cover with water; refrigerate for 2 hours. Grate potatotes in cold water; strain in fine strainer until dry. Combine with remaining ingredients except oil.
Heat about ¼ inch depth of oil in a large heavy skillet. In dry measuring cup, fill with ¼ cup of batter. Drop into hot oil; flatten with fork to about 3 inches in diameter. Fry on each side until golden brown. Add more oil as needed. Drain well on absorbent paper. Serve with applesauce or sour cream. Potato latkes can be frozen on a cookie sheet. When frozen transfer into plastic bags.