Latkes

Makes generous portion for 8 people:

INGREDIENTS:

6-7 large Russet potatoes, peeled

3 yellow onions, cut into quarters

6 eggs, beaten

1c-1.5 cups flour

3 teaspoons kosher salt

2-3 teaspoons baking powder

1 teaspoon ground pepper

Oil for frying

Toppings:

- sour cream

- applesauce

DIRECTIONS:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a cheese cloth 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.

https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes