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      Title: Classic Potato Latkes
 Categories: Potatoes, Vegetables
      Yield: 36 Servings

      2 lg Russet potatoes; scrubbed,
           - quartered lengthwise
      1 lg Onion; peeled, quartered
      2 lg Eggs
    1/2 c  A-P flour
      1 ts Salt; more for sprinkling
      1 ts Baking powder
    1/2 ts Fresh ground black pepper
           - oil; for frying

  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.

  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
  4" 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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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