Servings: About 3 dozen

2 large Russet potatoes (approx 1 pound), scrubbed or peeled and cut lengthwise into quarters 2 large Russet potatoes (approx 1 pound), scrubbed or peeled and cut lengthwise into quarters
1 large onion, peeled and cut into quarters 1 large onion, peeled and cut into quarters
2 large eggs 2 large eggs
½ cup all-purpose flour ½ cup all-purpose flour
2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder 1 teaspoon baking powder
½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
Safflower or other oil, for frying Safflower or other oil, for frying

Grate the potatoes and onion. Transfer the mixture to a large square of cheese cloth 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 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.

Using a food processor with a coarse grating disc makes prep easy and quick.  Using a food processor with a coarse grating disc makes prep easy and quick.