Potato Pancakes (Latkes)

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• Step 1

  Bring an 8-quart pot filled with water to boil over high heat. Add the potatoes and 1 teaspoon of the salt to the boiling water and boil until they are nearly done—when pierced with a fork, the center will still feel slightly undercooked—6 to 8 minutes.

• Step 2

  Cool the potatoes until you can easily handle them. Peel, then grate on the largest holes of a box grater. You should have 4 to 5 cups of grated potato. Put them in a large bowl and set aside.

• Step 3

  In a large skillet over medium heat, add the butter then onions and sauté until the onions turn golden, about 6 to 8 minutes. Reduce the heat to low and slowly stir in the flour.

• Step 4

  Add the onion-flour mixture to the grated potatoes. Mix in the remaining 1 teaspoon salt a little at a time to taste. Add the pepper. In a small bowl, whisk the eggs. Fold the eggs into the potato mixture until even. With your hands, form the mixture into twelve 3- to 4-inch patties.

• Step 5

  In a large skillet over medium to high heat, heat the oil. Fry the patties on both sides, until a deep golden-brown crust forms, 2 to 3 minutes on each side. (Do not crowd the pan; you may need to cook the latkes in batches.)

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