Start with an old family recipe.
Set out your ingredients .
Fill your pan with at least an inch of oil and set it to heat up. If you have an electric frying pan, set it to 375.
Peel your potatoes and keep them in a bowl of water to stop them from browning.
Chop potatoes into large batons to fit in a food processor. For a tasty lighter variation, substitute parsnips for one potato.
Chop up your onion to grate with the potatoes.
Combine the potatoes and onions in the food processor, using the grater attachment.
Than, take out the grater and swap for the regular blade, pulsing several times for a finer consistency. Family secret: the double process is the key to your latkes sticking together.
When the potatoes and onion are grated, place them in a colander lined with cheesecloth to drain.
Squeeze all the liquid from the grated potatoes and onions. When you think it's done, squeeze a little more.
Gather your other ingredients.
Stir together potato and onion mixture, baking powder, salt, eggs, and flour (see supplies list for amounts).
Form a small party in your hand.
Drop parties into hot oil with a slotted spatula, pressing each down to flatten it.
Flip each latke as it begins to brown.
You can cook several at a time.
Line a cookie sheet with cut brown paper bag to absorb the extra grease.
When each latke is cooked and golden on both sides, transfer it to the cookie sheet.
Eat right away! ... Or.... To freeze for future use..,
To make ahead, stack your fresh latkes an transfer them immediately to the freezer, wrapped in foil.
To reheat, place latkes on a cookie sheet lined with absorbent brown paper.
Reheat in the oven at 400 for about 15 minutes (keep an eye on them) until latkes are hot and crispy again!
Then serve and eat while they're hot!
I like to serve mine with homemade applesauce, but that's a guide for another time. Enjoy!