Latkes

 Just a really good, classic latke. My kids love the book "Latkes, Latkes Good to Eat." And asked if we could try them so we did last year. A once a year treat celebrating Hanukkah. One batch is enough for all 5 of us for dinner. They freeze well. Haven't tried air frying yet. Yes sprinkle the little bit of salt on top or sprinkle your own with a spicy seasoning. I weigh the potatoes and onion. Serve with applesauce and heated frozen peas and chives and sour cream. 

via: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes

About 3 dozen

• 2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1large onion (8 ounces), peeled and cut into quarters
• 2large eggs
• ½cup all-purpose flour
• 1teaspoon fine sea salt, plus more for sprinkling
• 1teaspoon baking powder
• ½teaspoon freshly ground black pepper
• Safflower or other oil, for frying (we used peanut)

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.

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.

In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ 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.