Classic Potato Latkes - The SimulaFunIst

![[Image 12.png]] Classic Potato Latkes MELISSA CLARK TIME 45 minutes YIELD About 3 dozen ![[Image 18.jpeg]] Andrew Scrivani for The New York Times view this recipe on <a href="http://cooking.nytimes.com/recipes/1015533-classic-potato-latkes?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters - 1 large onion (8 ounces), peeled and cut into quarters - 2 large eggs - cup all-purpose flour - 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling - 1 teaspoon baking powder - teaspoon freshly ground black pepper - Safflower or other oil, for frying PREPARATION Step 1 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. Step 2 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. Step 3 In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch 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. The New York Times