The key to a good latke recipe is how to get the potatoes and onion to stick together in a patty without adulterating binding agents getting in the way. I accomplish this by getting rid of as much liquid as possible by squeezing the potatoes and onions in a two step process. Despite this, you do not need to use any paper towels for this technique.

Yakityak's latkes

• 3 large Idaho potatoes (around 2.5 lbs)
• 2 medium onions (or 3 small)
• 3 green onions, diced (optional)
• 3 jumbo eggs (4 if the eggs are smaller)
• 1/2 cup all purpose flour
• 1/2 teaspoon white pepper
• 1 & 1/2 teaspoons salt
• 1/3 cup extra light olive oil, + more as needed

Grate the potatoes and onions, alternating between the two. You can use the large grater feature of your food processor.

Once you've grated all the potato and onion, transfer by the handful to a new bowl, squeezing as much moisture out of each handful as possible before putting in the new bowl. I like to do this part over the sink that has a colander set in it to save on paper towel usage. Change the blade on your food processor to the puree option. Put the grated potato and onion back through the processor for just a 5 second pulse. During this process you can squeeze out even more water as you return the twice-processed potato-onion to the bowl.*

Mix in the eggs, flour, green onions (if using), salt and pepper.

Heat the oil on medium heat. Put a dollop of the batter in the hot oil, flattening down with the back of a fork. Fry until golden brown on one side, then flip. Add oil as needed. Stir the mix well each time you go to make more latkes.

Drain on folded paper towels. Keep warm in an oven set to 225 F.

* This extra pass through the processor actually reduces the overall preparation time, because the latkes cook a lot faster and more evenly. You can use a higher heat setting with good results.

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