Potato latkes

Directions

1. Using a cut-resistant glove (if you have one), grate the potatoes and onion on the coarse side of a box grater (the side you would use for cheddar cheese) or a similar-size grater of a food processor. Using your hands or a clean tea towel, squeeze the moisture out of the potato mixture, a handful at a time. The onion juice will help keep them from discoloring.
2. If you are doing this by hand, in a large bowl combine the eggs, flour, salt, and pepper. Chop half of the grated potato mixture into very short pieces and add them to the egg mixture, then stir in the remaining grated potato mixture that is still in larger pieces. If you are using a food processor, dry the bowl (no need to wash it) and replace the grating disc with the main chopping blade. Add the eggs, flour, salt, and pepper, and blend. Add half of the grated potato mixture and pulse until it is chopped into even smaller pieces.
3. Transfer the mixture to a large bowl, then add the remaining grated potatoes still in their longer strands. Stir to combine.
4. In a large skillet, heat the oil over medium to medium-high heat. Line a baking sheet with a paper towel and set aside. Add the batter to the hot oil with generous spoonfuls and gently flatten with the back of a spoon. Don’t crowd the pan—you’ll need to cook these in batches. Cook the latkes for three to four minutes, or until brown and crisp, then flip and cook for another few minutes on the second side. The thinner the latkes, the less time they will need to cook through. When the latkes are cooked through, transfer them to the lined baking sheet. Adjust the heat and add more oil to the pan between batches as necessary. Try to remove any bits of batter from the oil between batches, if you can. Repeat until all the batter is
   used.
5. Serve immediately with your choice of toppings, keep warm in a preheated 275°F oven, or cool and freeze. Enjoy!