Potato Latkes

🥘 Ingredients

• Russet potatoes 2 large
• onion 1 large
• eggs 2
• all-purpose flour ½ cup
• salt 2 tsp
• baking powder 1 tsp
• pepper ½ tsp
• neutral oil
• salt

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.
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.
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.
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.