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My Grandmother's Latkes

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Ingredients
  

  • 6 medium Yukon potatoes peeled and cut into a few large pieces
  • 1 small onion peeled
  • 2 eggs beaten
  • 2 tbsp flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ cup Mazola corn oil

Toppings

  • See description above

Instructions
 

  • Line a colander with paper towel.
  • Peel and cut potatoes and place them in cold water
  • Using a whisk, in a large bowl, mix all ingredients except the potato, onion and oil – until frothy.  Set aside
  • Using the fine grater on your food processor, alternate grating potatoes and onions, a bit of each at a time until the food processor bowl is quite full. 
  • Switch to steel blade and make a few course chops to break up the potatoes/onions even more. 
  • Transfer the onion/potatoes to the colander and, over the sink using the paper towel, squeeze the liquid out.  
  • Transfer the drained onion/potatoes to the large bowl and mix well with egg/flour mixture.
  • Heat half the oil and add latke mixture by tablespoons, frying until well browned on both sides. Do not ccrowd the pan, no more than 6 at once. REpeat with the remaining latke mixture adding additional oil as needed.

Notes

Can be frozen. 
To Reheat:  Oven 375˚F 
Line a cookie sheet with foil and, ideally, place cooling racks on top of the lined sheet and lay latkes on the racks.  This will help them get crispy again on both sides.  If you don’t have cooling racks, place directly on tin foil and flip over once during the re-heating process.  It will take about 15-20 minutes if they are frozen, longer.