About 12 to 16 fluid ounces safflower oil, total (or any high-heat cooking oil)
Instructions:
Chop onions in a food processor with the knife blade, and pulse on/off until onions are in small pieces. Alternatively, use a hand grater. Drain onions in a large colander with a plate underneath to catch excess liquid.
Prep all ingredients and get ready to move fairly quickly once potatoes are grated because the potatoes can turn a darker color. Peel potatoes, and then grate them in a food processor with the shredding disk. Place grated potatoes in the colander with the onions. Drain off extra liquid. The key to crispy latkes is to remove excess liquid.
Coat the bottom of 2 large, heavy fry pans with oil. Place the pans on the stove with medium heat. Make sure the oil doesn’t burn.
Combine all ingredients (except oil) in a large mixing bowl to form the batter.
Have the heat on the stove as high as you can without the oil splattering (usually medium to medium-high heat). I usually run one test pancake in each pan to check the oil temperature. I also test the first cooked potato latke for taste and add more salt or onion if needed. Spoon batter into the hot pans making small, round, thin, flat circles. Cook until dark golden brown on one side, and then flip and cook until brown on the other side. Cook in batches, and add more oil to the pan as needed. As the latkes are made, more excess liquid will accumulate in the bottom of the batter bowl. Avoid using the excess liquid; a slotted spoon can even be used.
Place cooked latkes on cooling racks covered with paper towels. Serve warm or re-heat in 350 degree oven on baking sheets until warm and bubbly, about 10 minutes or less. Potato latkes can also be frozen and re-heated. Serve with apple sauce and sour cream.
Recipe by Danas Table at https://danastable.com/potato-latkes/