Elinor Ross' Crispy Potato Latkes

6 medium russet potatoes, scrubbed and quartered
1 small onion, peeled
2 eggs, lightly beaten
3 tablespoons flour
1/4 teaspoon baking powder
2 teaspoons kosher salt
Freshly ground pepper to taste
Vegetable oil, for frying

In the bowl of a food processor fitted with a grating blade, grate the potatoes and onion. Transfer them to a bowl.

Add the eggs and beat until combined. Stir in the flour, baking powder, salt, and pepper. Set the bowl aside for 5 to 10 minutes. The moisture from the potatoes will separate out. You can spoon it off and discard it but do not mix it back into the batter or the latkes will be too watery.

Set the oven to 400 degrees. Have on hand cookie sheets lined with brown paper lunch bags.

Heat 1/4 inch of oil in a large frying pan. When the oil is sizzling hot but not smoking, pour in 1/8-cup portions of the batter, making sure to leave about an inch between latkes to allow them to brown. Cook approximately 3 to 5 minutes per side or until nicely browned. With a spatula, turn the latkes and brown.

Transfer the latkes to the prepared cookie sheets, turning them over so oil drains off both sides. Continue with the remaining batter until all the latkes are made.

Just before serving, place clean bags on the cookie sheets and warm the latkes on them in the hot oven.

Serves 6.

Source: "Latke recipes to make sure your Hanukkah spuds aren't duds" Julie Riven The Boston Globe