Makes 2 dozen latkes.
Note: This recipe is an adaptation of Melissa Clark’s potato latkes, with one twist: Pancake mix binds the batter together.
• 2 large russet potatoes (about 1 lb.), peeled and cut into spears
• 1 large onion, peeled and cut into quarters
• 2 eggs
• 1/2 c. original (not buttermilk) pancake mix
• 1 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• Canola or other oil for frying
Grate the potatoes and onion using a food processor or box grater. Transfer mixture to a clean dish towel and wring out as much liquid as possible.
Transfer mixture to a large bowl. Mix in eggs, pancake mix, salt and pepper.
Heat about 1/4 inch of oil in a heavy-bottomed pan over medium-high heat. Test to see if the oil is hot enough by dropping in a little batter; if it sizzles, it is ready. Spoon heaping tablespoons of the batter into the hot oil, then flatten with a spatula into a disc. When the edges are brown and crispy, about 5 minutes, flip. Cook until the second side browns.
Transfer the latkes to a paper-towel-lined plate and sprinkle with a little salt. Cook in batches.
Serve immediately, or keep warm on a rack over a baking sheet at 225 degrees.