2large russet potatoes (about 1 pound)scrubbed and cut lengthwise into quarters
1large onion (about 8 oz.)peeled and cut into quarters
2large eggs
1/2cupall-purpose flour
2tspcoarse kosher saltplus more for sprinkling
1tspbaking powder
1/2 tspfresh ground pepper
peanut oil or canola oilfor frying
Instructions
Easy Latkes
With a box grater, grate the potatoes and onion. Transfer to a clean dishtowel and squeeze and wring out as much of the liquid as you can. You can also rinse and spin dry in a salad spinner!
Quickly transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder, and pepper and mix until the flour is completely absorbed.
In a medium heavy-bottomed pan over medium-high heat, add about 1/4 inch of oil.
Heat oil or schmaltz over medium-high heat and drop some mixture into the pan, pressing to flatten it. Make the latkes in bathes. Your pan should sizzle if you’re looking for crispy latkes. When the edges are brown and crispy, about 5 minutes, flip. Cook until the second side is deep brown, about another 5 minutes. Transfer the latkes to a paper towel-lined plate and sprinkle with salt. Repeat with the rest of the batter..