• Using food processor with a coarse grating disc, grate the potatoes and onion. Transfer mixture to a strainer and using a paper towel on your hands, squeeze out as much liquid as possible.
• Working quickly so mixture will not discolor, add the eggs, flour, salt, pepper and baking powder and mix until flour is absorbed.
• Heat a medium sized heavy-bottomed skillet over medium to high heat, and pour in about 1⁄4 inch of the oil. Once the oil is hot, drop a heaping tablespoon of batter into the hot pan.
• Use a spatula to shape into rounds. When the edges are brown and crispy, flip.
• Cook the second side until golden brown, about five minutes.
• Continue cooking latkes in batches, adding more oil as necessary.
• Transfer the latkes to a plate lined with a paper towel and sprinkle with kosher salt.

For Latke Eggs Benedict:

• Use 2 Tablespoons of Classic Potato Latke batter to add to the hot oil.
• Flatten latke in pan to make a 3 inch round.
• Add sliced smoked salmon and shaved artichoke heart.
• Top with a perfectly poached egg and Hollandaise sauce.