Latkas - potato pancakes

Happy Hanukkah!
For those who may not already know this, Hanukkah is an 8 day festival of feasting. Tonight is the first night, and a Sabbath, and I've got my stepdaughters, so obviously I'm making latkas. Every year we have a latkafest: tons of latkas, served with sour cream & homemade apple sauce, accompanied by a green salad.
Latkas are simple to make, although there is a certain art to it. Some people like them soft, some crispy in consistency. Others like them mashed or shredded in texture. Plain or with onions & herbs? Mine are crispy, shredded, chocked with onion & sprinkled with herbs.

Tips: As I write, I'm frying up the latkas, since I actually want to spend time with the family, not in the kitchen frying at the last minute. They can be made ahead of time, then reheated in an oven, even refrigerated or frozen.
Use the following as a guideline. Much depends on the starchyness of the potatoes, so add flour as necessary. For a main course for 6 people I use about 3 lbs of potatoes.

Latkas
1 lb potatoes
1 onion
1 egg
2 tbs flour
1/2 tsp baking powder
salt & pepper
pinch nutmeg
herbs to taste: parsely, rosemary, thyme, sage...
oil for frying

Shred potatoes. Press into a colander, squeezing out as much water as possible (I do it by hand).
Add thinly sliced onion and all the rest of the ingredients.
Let sit while heating oil in a large pan.
With a slotted spoon, scoop out mixture, trying to drain any excess liquid (this is inevitable: if too liquid, add some flour, but not so much to make the latkas crunchy). Oil should be hot!
Place in oil, pressing gently (remember hot oil tends to bubble!) on the mixture. When edges brown, turn over with the aid of two utensils.
Place fried latkas on a dish lined with paper towels or brown bags to absorb excess oil.
Serve with condiments.

To reheat, place on a cookie sheet in warm oven.