We used the traditional method of soaking the grated potatoes and onions in ice water for 5 minutes before wringing them out. This produces extra-crispy latkes, which are slightly more fragile, so you will need to increase the flour to ¼ cup if you do it this way. Without soaking, the latkes are denser and a little easier to manage. The recipe is for unsoaked potatoes.

2 pounds Yukon Gold potatoes, peeled

1 large onion

1 egg, beaten

2 tablespoons all-purpose flour

½ teaspoon baking powder

Salt and freshly ground pepper

Vegetable oil for frying

Grate potatoes and onion in a food processor with the grating blade. Place in a towel and wring out excess moisture.

Place potato-onion mixture in a bowl and add egg, flour, baking powder, and salt and pepper.

Heat a thin layer of oil in a large skillet over medium heat. Place 2 tablespoons potato mixture into hot oil and flatten with a fork. The latkes will be irregularly shaped. Fry until well browned on both sides and crisp around the edges, about 3 minutes per side. Don't crowd the pan. Drain well on paper towels. Add more oil as needed.

To reheat, place latkes in a 350 F oven for 5 minutes. Makes about 30 latkes