Instructions: Place a large nonstick baking sheet in oven and preheat to 450 degrees.

Peel potatoes and onion, and coarsely grate in a food processor fitted with a shredding disk or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.

Transfer grated vegetables to a mixing bowl and stir in the matzo meal, baking powder, egg substitute, parsley, and plenty of salt and pepper. The latkes should be highly seasoned.

Pour oil on hot baking sheet, spreading it around with the back of a wooden spoon. (Note: If working with small baking sheets, hold back half the oil, so you can fry latkes in 2 batches.) Spoon small mounds of potato mixture onto baking sheet to form 2 1/2 inch pancakes, leaving 1 inch between each.

Bake latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn latkes, try to flip them onto spots on the baking sheet that still have oil.) Transfer to plates or a platter and serve at once with sour cream and/or applesauce.

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