INGREDIENTS
Yield: About 3 dozen
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
PREPARATION
Step 1
Using a food processor with a coarse grating disc, grate the
potatoes and onion. Transfer the mixture to a clean dishtowel
and squeeze and wring out as much of the liquid as possible.
Step 2
Working quickly, transfer the mixture to a large bowl. Add the
eggs, flour, salt, baking powder and pepper, and mix until the
flour is absorbed.
Step 3
In a medium heavy-bottomed pan over medium-high heat, pour
in about ¼ inch of the oil. Once the oil is hot (a drop of batter
placed in the pan should sizzle), use a heaping tablespoon to
drop the batter into the hot pan, cooking in batches. Use a
spatula to flatten and shape the drops into discs. When the
edges of the latkes are brown and crispy, about 5 minutes, flip.
Cook until the second side is deeply browned, about another 5
minutes. Transfer the latkes to a paper towel-lined plate to
drain and sprinkle with salt while still warm. Repeat with the
remaining batter.
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