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     Title: Classic Potato Latkes
Categories: Potatoes, Vegetables
     Yield: 36 Servings

     2 lg Russet potatoes; scrubbed,
          - quartered lengthwise
     1 lg Onion; peeled, quartered
     2 lg Eggs
   1/2 c  A-P flour
     1 ts Salt; more for sprinkling
     1 ts Baking powder
   1/2 ts Fresh ground black pepper
          - oil; for frying

 Using a food processor with a coarse grating disc, grate the
 potatoes and onion. Transfer the mixture to a clean dishtowel and
 squeeze and wring out as much of the liquid as possible.

 Working quickly, transfer the mixture to a large bowl. Add the
 eggs, flour, salt, baking powder, and pepper, and mix until the
 flour is absorbed.

 In a medium heavy-bottomed pan over medium-high heat, pour in about
 4" of the oil. Once the oil is hot (a drop of batter placed in the
 pan should sizzle), use a heaping tablespoon to drop the batter
 into the hot pan, cooking in batches. Use a spatula to flatten and
 shape the drops into discs. When the edges of the latkes are brown
 and crispy, about 5 minutes, flip. Cook until the second side is
 deeply browned, about another 5 minutes. Transfer the latkes to a
 paper towel-lined plate to drain and sprinkle with salt while still
 warm. Repeat with the remaining batter.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

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