Latkes

Directions:

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!