Classic Potato Latkes

• Vegetarian

• Produce

  • 1 Onion (8 ounces, large
  • 2 Russet potatoes (about 1 pound, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 2 tsp Course kosher salt

• Oils & Vinegars

  • 1 Safflower or other oil

Found on cooking.nytimes.com

Description

Directions

• 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 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.

Nutrition