Potato Latkes

2 large Russet potatoes (about 1 pound)

1/2 onion

2 eggs, lightly beaten

1 tablespoon Cracked Black Pepper Rub

1/2 cup all-purpose flour

1 teaspoon baking powder

3/4 - 1 cup vegetable oil

Optional Accompaniments: Apple Sauce and Sour Cream

‍

1. Grate the potatoes and onions with a box grater or a food processor with a coarse grating disc.

2. Spread grated potatoes and onions on a kitchen towel and then roll them up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.

3. In a large bowl lightly beat the eggs with the Cracked Black Pepper Rub. Stir in the potatoes, onions, flour, and baking powder.

4. Heat 1/4 cup oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Spoon 2 tablespoons potato mixture into skillet, pressing down with a spatula to flatten. Cook 5 minutes or until brown and crispy. Flip and cook for another 5 minutes.

5. Transfer latkes to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven at 250ºF.

‍