Step 1

In order to prevent the potatoes from turning color, it is important to mix together the latke mixture very quickly. Start by preparing the filling ingredients in the largest mixing bowl you have.

Step 2

Crack the eggs and add the salt, pepper, flour, and baking powder to the bowl. You do not need to mix them together, just set them aside while you prepare the vegetables.

Step 3

Peel the onions and cut them into halves. Run them through a food processor fitted with the coarse grate disc.

Step 4

Roughly peel the potatoes, it is ok if a little skin remains. Cut them into quarters and run them through the food processor.

Step 5

Pour all the grated veggies into a strainer in the sink and rinse them with cold water. Shake the strainer to drain as much liquid as you can.

Step 6

Return the food processor bowl to the base of the machine and place the circular blade inside. Add about half of the potato-onion mixture back to the food processor and pulse it for 10 pulses. Mix the extra-grated veggies back into the strainer. This gives the latkes a nice hand-grated texture.

Step 7

Working in batches, spin two - three handfuls of veggies in a salad spinner to remove as much liquid as possible. Drain and spin once more. Pour the veggies into the prepared mixing bowl and repeat until all the potatoes have been spun.

Step 8

Quickly mix together the potato mixture with the eggs and flour using a large spatula. Continue to stir and fold it together until all the potatoes and onions are coated in egg and flour.

Step 9

In a large skillet over medium-high heat pour 1/4 cup of cooking oil. Once the oil is shimmering, use a 1/4 cup metal measuring cup to portion out a latke. Turn it over into the pan and use a spatula to flatten it into shape. Repeat until the pan is filled with latkes that still have 1 inch of space around each side. My 8-inch skillet could only fit two or three without over crowding the pan.

Step 10

Once the first side is golden brown, use a spatula to flip the latkes over and brown the other side. 8 - 10 minutes total.

Step 11

Transfer the cooked latkes to a plate lined with paper towel to drain some of the oil.

Step 12

Once the latkes are golden brown, they should be served immediately with a sprinkle of salt and on a platter with sour cream and applesauce for topping.

Step 13

If you prefer to make them ahead, line a large baking pan with parchment paper and lay the latkes out in a single layer. Let them cool completely and then cover with plastic wrap and store in the fridge for up to 24 hours.

Step 14

Preheat the oven to 350°F and bake the latkes until heated through and crispy before serving, about 5 minutes.

Step 15

Completely cooled latkes can be frozen with layers of parchment or wax paper in between the layers to prevent them from sticking to one another. Store in an air-tight container.

Step 16

Thaw in the fridge overnight or bake directly from frozen until heated through and crispy.