Crispy Potato Latkes

Using a box grater, grate the peeled russet potatoes into a large bowl.

Rinse the grated potatoes under cold water extremely well to remove excess starch. Drain thoroughly.

Place the rinsed potatoes in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. The potatoes should be very dry.

Grate the onion and add it to the bowl with the dried potatoes.

Add the beaten eggs, all-purpose flour, cornstarch, salt, baking powder, and black pepper to the bowl.

Using your hands, mix all the ingredients together until well combined.

Heat about a half-inch of neutral oil in a large skillet over medium-high heat.

Form a small ball of the potato mixture, carefully place it in the hot oil, and immediately press it down with a spatula to form a thin pancake. Repeat, being careful not to overcrowd the pan.

Fry for 3.5 to 4 minutes per side, until deeply golden brown and crispy.

Remove the cooked latkes from the skillet and place them on a paper towel-lined baking sheet to drain excess oil. Sprinkle with flaky salt while hot.

Serve immediately with your favorite toppings like sour cream, applesauce, and fresh herbs.