Melissa Clark's Favorite Heirloom Latkes

• large russet potatoes, scrubbed and cut lengthwise into quarters (about 1 pound)↗2
• large onion, peeled and cut into quarters (8 ounces)↗1
• large eggs↗2
• all-purpose flour↗1⁄2 cup
• kosher salt↗2 1⁄2 teaspoons
• baking powder↗1 teaspoon
• freshly ground black pepper1⁄2 teaspoon
• chicken fat or duck fat, for frying↗

  for frying

Step-by-step instructions

1. 1

   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.

2. 2

   Working quickly, transfer the mixture to a large bowl. Add the four, salt, baking powder, and pepper and mix until the flour is absorbed.

3. 3

   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.