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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
  1. Grate potatoes and onion coarsely with food processor. Transfer mix to clean dishtowl and squeeze out water.
  2. 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.)
  3. 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