Classic Potato Latkes

Ingredients

• 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1 large onion (8 ounces), peeled and cut into quarters
• 2 large eggs
• ½ cup all-purpose flour
• 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper
• Safflower or other oil, for frying

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    54 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 10 milligrams cholesterol; 135 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 dozen

Preparation

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.

45 minutes