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  • 2 pounds russet potatoes
  • 2 tsp baking powder
  • 1 medium yellow onion, peeled
  • ¼ cup all-purpose flour
  • 2 large eggs
  • Vegetable oil, for frying
  • 1½ tsp salt


  1. Peel the potatoes, then coarsely grate them with the onion together using a food processor fitted with the steel blade or by hand, using a box grater.
  2. Place the potato and onion mixture in a fine sieve over the sink or a large bowl and press down firmly with  paper towels or a clean dishcloth to wring out excess moisture.
  3. Repeat a few times with fresh paper towels until the liquid is mostly drained.
  4. Beat the eggs in a large bowl.
  5. Add the potato and onion mixture, salt, baking powder, and flour. Mix until evenly combined.
  6. Heat about 1/4 cup oil in a cast iron or nonstick skillet over medium-high heat.
  7. Once the oil is shimmering, add mounds of the batter (about 3 tablespoons).
  8. Flatten the mounds slightly with a spatula. Reduce the heat to medium and cook until the bottom of the latkes are golden brown and crispy, about 5 minutes.
  9. Flip and cook until the second side is golden, another 4 to 5 minutes, adjusting the heat as necessary.
  10. Transfer the latkes to a baking sheet lined with paper towels to drain.
  11. Repeat with the remaining batter, adding more oil as necessary.

Thanks to our friends at Once Upon a Chef for this tasty recipe!

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