Lacy Potato Latkes

• 6 medium-sized russet potatoes, peeled
• 1 small onion, peeled
• 3 large eggs
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup organic all-purpose flour
• 1/2 teaspoon Rumford's baking powder
• 1 tablespoon safflower oil, plus more for frying

1. Have a sheet pan ready, lined with brown paper bags and paper towel. Preheat the oven at 250 degrees F. to keep the latkes warm while you fry the rest.
2. Using a food processor fitted with a medium grater, cut the potatoes to fit the feed tube horizontally. Drain and discard any water that collects in the bottom of the work bowl after grating. Grate the onion in the same manner. Put potatoes and onions into a large, non-reactive mixing bowl.
3. Beat in the eggs, salt and pepper. Stir in the flour, baking powder and 1 tablespoon of oil.
4. Place a large saute pan over high heat until hot. Add about 1 inch of oil and heat until hot. Using a large spoon, place spoonfuls of batter into the hot oil, making sure to leave 2 inches between the latkes so they will brown nicely. Brown on both sides, turning only once.
5. When the latkes are nicely browned, remove them to the paper-bag lined baking sheet to drain. Then put the drained latkes on a plate and put into the warm oven while you fry the rest.
6. Continue making latkes, adding more oil to the pan as necessary. (If your oil is hot enough, you should not need much, if any, more oil. Check the temperature with a candy thermometer before you start frying the latkes.) Once all the latkes are made, serve immediately with sour cream or applesauce or both.

potatoes, onion, eggs, kosher salt, freshly ground black pepper, flour, baking powder, safflower oil

Taken from food52.com/recipes/7956-lacy-potato-latkes (may not work)