Melissa Clark'S Favorite Heirloom Latkes - cooking recipe

Ingredients

2 large russet potatoes, scrubbed and cut lengthwise into quarters (about 1 pound)
1 large onion, peeled and cut into quarters (8 ounces)
2 large eggs
1/2 cup all-purpose flour
2 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
chicken fat or duck fat, for frying

Preparation

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the four, 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 1/4 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 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops 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. Repeat with the remaining batter.