Potato Latkes

🥘 Ingredients

• Russet potatoes
  2 large
• all-purpose flour
  1/2 c
• baking powder
  1 tsp
• eggs
  2
• neutral oil
• onion
  1 large
• pepper
  1/2 tsp
• salt
  2 tsp

🍳 Cookware

• food processor
• dishtowel
• large bowl
• heavy-bottomed pan
• spatula

1. 1

   Using a food processor with a coarse grating disc, grate the Russet potatoes and onion . Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

   Russet potatoes: 2 large, onion: 1 large
2. 2

   Working quickly, transfer the mixture to a large bowl . Add the eggs , all-purpose flour , salt , baking powder and pepper , and mix until the flour is absorbed.

   eggs: 2, all-purpose flour: 1/2 c, salt: 2 tsp, baking powder: 1 tsp, pepper: 1/2 tsp
3. 3

   In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the neutral 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.

   neutral oil
4. 4

   Use a spatula to flatten and shape the drops into discs.
5. 5

   When the edges of the latkes are brown and crispy, about ⏱️ 5 minutes , flip.
6. 6

   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.

   salt