Ingredients:

• 4 large russet potatoes, peeled and grated
• 1 medium onion, grated
• 2 large eggs, lightly beaten
• 2 tbsp all-purpose flour (or matzo meal for a traditional touch)
• 1 tbsp ground ginger
• 1 tbsp Minced Garlic
• 1/2 tsp freshly ground black pepper
• 1 tsp fine sea salt
• 1/4 tsp baking powder (optional, for extra crispiness)
• Vegetable oil or schmaltz (chicken fat), for frying

Instructions:

1. Grate the potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the grated potatoes and onion with the beaten eggs, flour, ground ginger, minced garlic, black pepper, sea salt, and baking powder (if using). Mix well until the ingredients are evenly distributed.
3. In a large, heavy skillet, heat about 1/4 inch of oil over medium-high heat until shimmering but not smoking. Test the oil by dropping in a small bit of the latke mixture—it should sizzle immediately.
4. Scoop about 2 tablespoons of the potato mixture per latke, flattening it gently into a 3-inch round patty. Carefully place the latkes into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. Transfer the cooked latkes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce, sour cream, or a lemony garlic yogurt dip for a savory twist.