Makes 6 dozen bite-size latkes

Ingredients:

4 tablespoons vegetable oil

1 medium onion, quartered

4 medium Idaho baking potatoes

1/4 cup unbleached all-purpose flour

1 large egg plus 1 large egg white, lightly whisked

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Place an oven shelf in the lowest position and preheat the oven to 450 degrees. Brush three heavy nonstick cookie sheets with 1 tablespoon oil each. (The thickness of the sheets allows the bottoms of the latkes to become golden.)

Pulse the onion in a food processor until finely chopped. Transfer to a large bowl. Remove the metal blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters. Insert them into the food processor’s feed tube and grate. Combine the potatoes with the onion. Add the flour, egg, egg white, and the remaining 1 tablespoon oil and mix well. Season to taste with the salt and pepper.

Place 1 level tablespoon of the potato mixture slightly apart on the greased cookie sheets. Bake the latkes one sheet at a time on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the latkes over and bake for another 6 minutes, or until they are lightly golden.

Notes: Latkes can be baked earlier in the day and reheated. Arrange on a wire rack set over a cookie sheet in a preheated 350-degree oven until hot, about 6 minutes. The wire rack prevents them from getting soggy.

To freeze: Place latkes side by side in an airtight plastic container lined with wax paper, separating the layers with wax paper. To reheat, take them straight from the freezer and arrange on a wire rack set over a cookie sheet. Place in a preheated 400-degree oven until hot, 8 to 10 minutes.