Steve’s Classic Potato Latkes

Use the shredding disc on your food processor or the large holes of a box cheese grater to grate the potatoes and onions.

Place the shredded pieces onto a cheese cloth, and then wring out as much liquid as possible into a bowl. You may need to do this in several batches: Wring the liquid into a bowl, then place the now-dry shredded potato into another bowl. Continue until you have wrung out all the shredded potato and onion.

Let the liquid rest for 5 minutes. Meanwhile, add the eggs, flour, salt, and pepper to the bowl with the shredded potatoes. After about 5 minutes, carefully pour the liquid from the other bowl down the drain. You should notice a thick white sludge on the bottom of the bowl: this is the potato starch that has settled to the bottom and will help bind the latkes together. Scrape this starch out of the bowl and add it to the other bowl with the potatoes.

Use a spatula or your hands to thoroughly mix the ingredients until they are well-combined. The ingredients will still be wet, but you should be able to pick up a spoonful and form a loose ball or patty. If the ingredients are too wet to form a ball, add another tablespoon or two of flour. You can also squeeze out liquid from each latke as you are forming them.

Set up your frying station. Pour your oil into a large frying pan or skillet until it reaches between ¼ inch and ½ inch deep. Place paper towels beneath a cooling rack or in a baking sheet so you have a spot to put the latkes after they are fried.

Heat the oil over medium-high heat. Once it is hot, use a spoon to pick up about 2 tablespoon’s worth of the potatoes. Use your hands to form a loose patties, squeezing out any excess liquid, and place them in the oil. You should be able to fit 4 or 5 at a time. Press down on the patties so they are flat, and let them fry until they are golden-brown on the bottom, about 5 minutes. Flip them and cook until the other side is golden-brown, then place them on the cooling rack or baking sheet. Continue until all the latkes are made.

Sprinkle with flakey sea salt and serve.