|*||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|
|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