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Preheat the oven to 200°C (400°F). Pour oil into 2 rimmed baking sheets to a depth of 1-2mm (approx. ⅛ inch) - you may not need all the oil. Place the trays in the oven to heat up.
Peel the potatoes. Using the grating disc in the food processor, grate the potatoes finely. Discard any large ungrated lumps and transfer the grated potato to a sieve. Press down to remove as much liquid as possible. Leave to drain.
Meanwhile, replace the grating disc in the food processor with the regular blade. Peel the onion and cut into quarters. Put the onion, eggs, flour, salt and pepper into the food processor bowl and blend for a few seconds until well combined.
Add the potato to the bowl and pulse a few times until mixed. Scrape down with a spatula and pulse again. Do not over process - you want shreds of potato in the mixture.
Remove the baking sheets of hot oil from the oven - be very careful! Dollop tablespoons of potato mixture onto the sheets - they should sizzle. You should make about 16 latkes. Return the baking sheets to the oven and cook for 10-15 minutes until the latkes are starting to brown on top.
Remove the baking sheets from the oven and turn over the latkes. Return to the oven and cook for another 15 minutes until the latkes are cooked through and golden brown.
Remove from the oven and transfer the latkes to a plate lined with plenty of absorbent paper. Allow some of the oil to drain off and eat!