Classic Latkes (extra crispy!)

Ingredients:

• 4 large russet potatoes

• 1 large yellow onion

• 2-3 eggs

• ¼ c flour

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon of baking powder

• Corn or vegetable oil… a LOT of it

Notes: If you want them neater, you can form them into disks before putting them into the oil. But my dad’s trick is to scoop them with a spoon into the oil, and then flatten them out right away. This will allow for REALLY crispy edges and I highly recommend it.

Directions:

1. Shred onion in a Cuisinart until finely chopped. Move to a large bowl.

2. Wash potatoes.

3. Shred the potatoes using the small grating disk in the Cuisinart.

4. Squeeze out the excess water into the sink and then pour the potatoes into the bowl with the onions.

5. Add in eggs (if your potatoes are very large, use 3 eggs but 2 eggs should be good enough)

6. Add in salt, pepper, flour, and baking powder.

7. Use your hands until the mixture is well combined.

8. Pour oil into a large frying pan until 1 inch deep. Heat on medium heat. Once the oil starts to shimmer, stick the end of a chopstick into it. If it bubbles, it is ready.

9. Spoon in the potato mixture based on your size preference into the hot oil. If you want the edges extra crispy, immediately flatten the mixture with the back of a spoon. Make sure that you don’t overcrowd the pan, you should only have 3-4 latkes in the pan at a time.

10. Cook for 3-4 minutes, or until you start to see the edges become golden and crispy. Flip onto the other side and cook for another 3-4 minutes.

11. Take the latkes out and either put them on a cooling rack or on a tray lined with paper towels.

12. Enjoy!

13. If you like them extra crispy, you can reheat them in the oven (350 for 13-15 minutes). We always do this and trust me, it is SO worth it.