Ingredients:
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
1/2 cup matzo meal or all-purpose flour
2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
 Safflower oil for frying

Directions:
-Peel the potatoes. Place each one in a bowl of cold water after they are peeled.
-Using a food processor with a coarse grating disc, grate the potatoes and onion. Put the mixture back into the bowl of cold water until you are ready to proceed.
-Pour the mixture through a wire sieve but collect the strained liquid.
-Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible but still collecting it.
-Transfer the mixture to a large bowl. Add the eggs, matzo meal or flour, salt, baking powder and pepper, and mix until the matzo meal or flour is absorbed.
-Pour the water out of the bowl in which you collected the liquid from the potato/onion mixture to reveal the potato starch settled on the bottom. -Scrape it out and mix it into your batter.
-In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle but not spit), use a very heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
-Makes approximately 16 latkes.
-Serve with applesauce or sour cream.