• 2 lg eggs
• 1/2 c beer
• 1/2 C Flour
• 1 t salt
• fresh ground pepper to taste
• 1 onion, halved lengthwise and sliced thin
• 2 large baking potatoes (about 1 1/2 lbs), peeled and sitting in a bowl of cold water
• canola oil for frying

Preparation

1 In a large bowl, whisk everything up to the onions. Then add the onions.
2 Fit your food processor with the julienne blade and put a couple of inces on water in it”s bowl.
3 Julienne the potatoes. Drain them well, and add them to the batter. Mix well.
4 Heat 1/2 ” of oil over med high heat in a heavy skillet or griddle.
5 Work over the bowl and use your hands to scoop the potatoes. Leave the liquid in the bowl. Drop the pancake onto the pan. Add several more depending on the size of your pan. Cook them until they are golden on the edges, then flip.
6 You will have to cook the latkes in batches and keep them warm in the oven.

Special instructions

The trick is having the patience to wait until the latkes are brown on the edges before flipping them.
Also, it is important to use a starchy potato like a russet.