Hanukkah Latkes

🥘 Ingredients

• Russet potatoes 2 large
• onion 1 large
• eggs 2 large
• all-purpose flour ½ cup
• fine sea salt 1 teaspoon
• baking powder 1 teaspoon
• freshly ground black pepper ½ teaspoon
• safflower or other 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 , fine sea salt , baking powder and freshly ground black 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 safflower or other oil (for frying). 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.