Amy MIchelson's Latkes (Potato Fritters)

Amy says:  "The recipe is loosely based on one from Jewish Vegetarian Cooking by Rose Friedman 1985."

Latkes (Potato Fritters)

1/2 pound yellow or red potatoes
1/2 pound sweet potatoes
carrot or zucchini (optional)
1 medium red onion
3 green onions (scallions) 
2 eggs
1 teaspoon sea salt
black pepper
cinnamon
1 teaspoon raw cane sugar
1/4 - 1/2 cup flour
1 teaspoon baking powder
Safflower oil for frying

1.  Peel potatoes, rinse and grate or use a food processor to grate with red and green onion.  (Sometimes I'll add carrots or zucchini to make it a little healthier.)  Drain some of the water using a cheesecloth.  Need to keep the potato starch so not necessary to drain all of the liquid. 
2.  Beat eggs until frothy and add to the grated mixture with seasonings and sugar.
3.  Stir the flour and baking powder together and add to the potato mixture.  (Might need to add a little more flour if too watery.)
4.  Heat the oil, 1/8-1/4 inch deep, in a frying pan (I use a cast iron skillet) and drop tablespoons of the mixture into the hot oil (I use a slotted spoon).
5.  Fry on both sides until golden brown.
6.  Keep warm in the oven and serve warm.

Some favorite toppings -- plain greek yogurt; lox and sour cream with dill; applesauce