- 4 russet potatoes, about 2 lb. total weight, peeled and cut into 1" cubes
- 1 very large yellow onion, about 3/4 lb., cut into 1" cubes
- 2 large eggs, beaten
- 3 Tb. all-purpose flour
- kosher salt and coarsely ground pepper
- 3/4 tsp. baking powder
- 2/3 - 3/4 c. vegetable oil
Put 2 large baking sheets in oven and preheat to 300º. To make the latkes, using a food processor fitted with the coarse shredder blade, shred 1/3 of the potatoes with 1/3 of the onion. Repeat with another 1/3 of the potatoes and onion. Transfer to a large kitchen towel. Fit the food processor with the blade attachment and finely chop the remaining potatoes and onion. Transfer to the towel. Gather the towel tightly around the potato mixture and squeeze out as much liquid as possible.
Transfer the potato mixture to a large bowl. Add the eggs, flour, 1 1/4 tsp. kosher salt, 3/4 tsp. pepper and baking powder and stir until well blended.
In a large, heavy nonstick frying pan, heat 1/4 c. veg. oil over medium-high heat. Drop 1 heaping Tb. of batter per latke into the pan, spacing them well apart. With spatula, flatten into 3' rounds. Cook until crisp and brown on bottom, about 3 minutes. Turn and cook until crisp and brown on the second side, about 3 minutes. Transfer to the baking sheets in the oven to keep warm. Repeat with the remaining batter, leaving any accumulated liquid in the bowl and adding more oil to pan as needed.
The book suggests: Serve the latkes hot with apple sauce alongside.
What we like is to serve these with ring bologna or kielbasa! And they are really good with some warm maple syrup drizzled over them, too!!