Latkes II One can never have enough latkes, I'm convinced. Ingredients 2 large Russet potatoes (about a pound total) 1 large onion, peeled and quartered 1 large egg plus 1 egg yolk 4 Tbps self-rising cake flour 1 teaspoon kosher salt 1/4 tsp freshly ground pepper 3/4 cup vegetable oil What's Taters, Precious? Wash potatoes well, but don't peel. Grate coarsely into a large bowl. Using a food processor and a coarse grating disk, grate the onions. Toss in the potatoes with the onions and change to a chopping blade. Pulse a couple of times until the potatoes are finely chopped. Add egg and yolk, and pulse just enough to combine. Work quickly, or the potatoes will oxidize and turn brown. Transfer the mixture to a bowl and add the flour, salt, and pepper. Mix just until the flour is absorbed. Put a heavy saute or frying pan on medium heat. Pour in 1/4 inch vegetable oil, heat. Batter should sizzle when it hits the oil. When the oil is hot, scoop the batter into the oil by Tablespoonfuls. Flatten into a pancake with the spoon. When the edges are browned and crispy, about 5 minutes, flip over. Cook until completely browned. Remove, and drain on paper towels. Serve with applesauce or sour cream. Notes and Hints and Stuff I Can't Find Self-Rising Flour If you can't find it, or don't want to buy a big bag for 4 Tablespoons, use 4 teaspoons all-purpose flour mixed with 1/2 teaspoon baking powder and 1/4 teaspoon kosher salt for the self-rising flour.