Potato Latkes

Ingredients

• 5 large russet potatoes, scrubbed
• ¼ cup all-purpose flour
• 2 tsp. kosher salt
• 1¼ tsp. baking powder
• 1 large yellow onion, cut into 1-inch pieces (2 cups)
• 2 large eggs
• 2 Tbsp. fresh lemon juice (from 1 lemon)

Instructions

1. 1Combine the flour, kosher salt, and baking powder in a small bowl. Put half of the scrubbed russet potatoes, half of the onion, one egg, and half of the flour mixture into a food processor.
2. 2Blend the ingredients for about 30 seconds until a thick and smooth batter forms without any large chunks.
3. 3Pour in one tablespoon of fresh lemon juice and blend briefly to mix, preventing the potatoes from turning gray. Move this batter to a large bowl near your cooking area.
4. 4Repeat the blending process with the rest of the potatoes, onion, egg, flour mixture, and the remaining tablespoon of lemon juice, then set it aside.
5. 5Pour cooking oil into a large skillet until it reaches a depth of about 1/3 inch. Heat the skillet over medium-high until the temperature hits 325°F.
6. 6Scoop out two to three tablespoons of the batter and gently lower it into the hot skillet. Use your spoon to hold the batter together for about 10 seconds until it begins to set.
7. 7Check that the batter sizzles immediately to ensure the skillet is hot enough, continuing to heat if necessary. Fry the latke for about 4 minutes until the edges turn golden brown.
8. 8Flip the latke carefully using two spoons or a spatula. Cook the second side for another 4 minutes until golden brown, then move it to a baking sheet lined with paper towels.
9. 9Prepare to fry the remaining batter.
10. 10Fry the remaining batter in batches of six to avoid crowding the pan. Stir the resting batter between each batch and adjust the stove heat as necessary.
11. 11Add more oil between batches to keep the depth at 1/3 inch, being careful not to let the pan get too hot so the latkes stay intact.
12. 12Keep the finished latkes warm by placing them in a single layer on a baking sheet inside a 225°F oven until you are ready to eat.
13. 13Follow the subsequent instructions if you plan to make these ahead of time and freeze them.
14. 14Drain excess oil from the freshly fried latkes by placing them on a drying station made of newspaper, brown paper bags, and paper towels.
15. 15Allow the drained latkes to cool down completely for about 15 minutes.
16. 16Place the cooled latkes in a single layer on a parchment-lined baking sheet. Put them in the freezer uncovered for 15 minutes until they become firm.
17. 17Take the baking sheet out of the freezer once the latkes are firm.
18. 18Pack the firm latkes into a large zip-top freezer bag. Place pieces of parchment paper between the layers to prevent sticking, stacking no more than three layers high.
19. 19Press the air out and seal the bag securely. Label the outside with the quantity and store them in the freezer for up to three months.
20. 20Reheat the frozen latkes by placing them in a single layer on a baking sheet in a 450°F to 500°F oven. Bake for 5 to 10 minutes until hot, watching closely so they do not burn, and serve right away.

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