Brand-New Heirloom Potato Latkes

1. Prepare Potatoes and Onion

Grate the russet potatoes and onion using a food processor with the coarse grating disc, then place the grated mixture in a clean dish towel and squeeze out as much liquid as possible.

2. Create the Batter

Transfer the dried grated potato and onion mixture to a bowl, add the flour, eggs, kosher salt, baking powder, and freshly ground black pepper, and mix into a cohesive batter.

3. Fry the Latkes

Heat chicken fat, duck fat, or vegetable oil in a medium heavy-bottomed pan. Use a tablespoon to scoop the batter into the hot oil, flatten into a patty, and fry for about 5 minutes on each side until golden brown and crispy. Drain on paper towels.