Classic Potato Latkes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Onions

  Raw

  1 large or 150g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  2 tsp or 12g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Canola oil

  100g

Directions

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.
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.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 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.
4. Recipe by: Melissa Clark (source: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes)