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Title: Classic Potato Latkes
Categories: Potatoes, Vegetables
Yield: 36 servings

2 lg Russet potatoes; scrubbed,
- quartered lengthwise
1 lg Onion; peeled, quartered
2 lg Eggs
1/2 c A-P flour
1 ts Salt; more for sprinkling
1 ts Baking powder
1/2 ts Fresh ground black pepper
- oil; for frying

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.

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.

In a medium heavy-bottomed pan over medium-high heat,
pour in about 4 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.

By: Melissa Clark

Yield: About 3 dozen

RECIPE FROM: https://cooking.nytimes.com

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