Classic Potato Latkes

By MELISSA CLARK from the NYTimes

We did these with sweet potatoes and they were even better.

• YIELD About 3 dozen

• TIME 45 minutes

• 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 coarse 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

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.

1. 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.

1. 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.