Melissa Clark'S Favorite Heirloom Latkes

1. 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.

2. 2

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

3. 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 3 to 4 latkes at one time. 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. Repeat with the remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.