Latkes (Potato Patties)

• 3 pounds large russet potatoes (4-6)
• 1 medium Vidalia, yellow, or brown onions (about 2)
• 2 large eggs
• 1/4 cup fine plain dried breadcrumbs
• 3 1/2 teaspoons kosher salt
• 2 teaspoons baking powder
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (or more) schmaltz (chicken fat; optional)
• 2-4 tablespoons (or more) vegetable oil
• Applesauce
• Sour cream

1. Preheat oven to 325u0b0. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
2. Whisk eggs, breadcrumbs, salt, baking powder, and pepper in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. (Latke mixture should be wet and thick, not soupy.) Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

russet potatoes, brown onions, eggs, breadcrumbs, kosher salt, baking powder, freshly ground black pepper, chicken, vegetable oil, applesauce, sour cream

Taken from www.epicurious.com/recipes/member/views/latkes-potato-patties-51515691 (may not work)