6 medium potatoes, peeled
1 medium onion
1 green onion
3 large eggs
1/4 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 cups vegetable oil
Grate the peeled potatoes and squeeze as much liquid as you can from them.
Place on a paper towel-lined baking sheet and cover with more towels.
In a large bowl, whisk eggs with flour, baking powder and salt.
Add potatoes and onions, and stir to mix well.
Pour enough oil into a large deep frying pan (not non-stick) so that it's comes 1/2" up the side of the pan.
Set to medium-high heat.
When hot, pack potato mixture into a 1/4 cup dry measure.
Carefully turn into pan and flatten slightly using a fork.
Repeat, fitting 2 more latkes in pan.
Do not crowd the pan.
Fry til golden, 3 to 4 minutes per side.
Remove to a paper towel-lined plate.
Repeat with remaining mixture.
- bigger isn't better
- remove as much moisture from potato mix as you can for a crispy latke
- choose high starch potatoes so they won't fall apart in the pan