Ingredients:

  • 2 pounds (900g) Russet Potatoes, peeled
  • 1 medium Yellow Onion, grated
  • 2 large Eggs, lightly beaten
  • ¼ cup (30g) All-Purpose Flour, plus more if needed
  • 1 teaspoon Baking Powder
  • 1 ½ teaspoons Salt, or to taste
  • ½ teaspoon Black Pepper, or to taste
  • Vegetable Oil, for frying (about 1-2 cups/240-480ml)

Instructions:

  1. Grate the potatoes and onion using a box grater or food processor.
  2. Place the grated potato and onion mixture in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is crucial for crispy latkes!
  3. In a large bowl, combine the squeezed potato mixture, beaten eggs, flour, baking powder, salt, and pepper. Mix well to combine.
  4. Heat about ½ inch (1.25cm) of vegetable oil in a large skillet or frying pan over medium-high heat. Test the oil by dropping a small amount of the potato mixture into the oil; it should sizzle immediately.
  5. Drop spoonfuls of the potato mixture into the hot oil, flattening slightly to form latkes about 3 inches (7.5cm) in diameter. Don't overcrowd the pan!
  6. Cook for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the latkes from the pan with a slotted spoon or spatula and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately: Serve hot with your favorite toppings.