Servings: Makes about 18

2 1/2 cups finely chopped onions, divided 2 ½ cups finely chopped onions, divided
1 large egg 1 large egg
1 tablespoon all purpose flour 1 tablespoon all purpose flour
1 1/4 teaspoons coarse kosher salt 1 ¼ teaspoons coarse kosher salt
1 teaspoon baking powder 1 teaspoon baking powder
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes 2 pounds russet potatoes, peeled, cut into ¾-inch cubes
Vegetable oil (for frying) Vegetable oil (for frying)

Line colander with smooth kitchen towel.
Stir 1 ¼ cups onions, egg, flour, salt, baking powder, and pepper in large bowl to blend.
Place remaining 1 ¼ cups onions in processor; add potatoes. Blend until
potatoes are very finely chopped and mixture is almost a puree (some liquid
is forming). Scrape potato mixture into towel in colander. Wrap towel around
potatoes and squeeze out as much liquid as possible (at least 1 generous
cup).
Scrape dry potatoes into egg mixture. Stir until batter begins to
moisten and stick together.
Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high
heat. Drop potato mixture by scant ¼ cupfuls into skillet; flatten each
latke to 2 ½-to 3-inch round.
Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed.
DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature. Or up to 1 day ahead. Cover latkes on sheets and refrigerate.
To make latkes ahead: Preheat oven to 425 degrees F. Bake latkes until
crisp and deep brown, 5 to 6 minutes per side.
To serve the latkes right away: Preheat the oven to 325 degrees F. Place latkes on a baking sheet as they come out of the skillet and keep them warm in the oven.