category: [side]
| * | clean dish towels to wring water from potato/onion |
| 2 | large Russet potatoes (about 1 lb), quartered lengthwise |
| (I peeled potatoes, contrary to recipe.) | |
| 1 | large onion (half pound), peeled and cut |
| into quarters | |
| 2 | large eggs |
| 1/2 | cup all-purpose flour |
| 2 | tsp kosher salt |
| 1 | tsp baking powder |
| 1/2 | tsp freshly ground black pepper |
| * | oil for frying |
- Grate potatoes and onion coarsely with food processor. Transfer mix to clean dishtowl and squeeze out water.
- Put mix into large bowl. Add eggs, flour, salt, baking powder, pepper; mix until flour is absorbed. (I mixed eggs..pepper with food processor, but don’t mix so long that it thickens.)
- Heat 1/4 inch oil In a medium heavy-bottomed pan over medium-high heat. Once oil is hot (drop of batter sizzles in pan), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula (90-degree spatula is handy!) to flatten. Flip once edges are brown and crispy (about 5 min). Cook until second side is deeply browned (about 5 min). Transfer latkes to paper-towel-lined plate to drain. Repeat.
source: NYT cooking