Using a food processor fitted with a grating disk or a box grater, grate the potatoes and onion. Transfer the mixture to a clean towel and squeeze to wring out as much liquid as possible. Transfer mixture to a large bowl and add the eggs, flour, salt, pepper, and chipotle chili if using. Mix until the flour is absorbed.
Pour about 1/4-inch of oil into a medium, heavy-bottomed skillet over medium-high heat. Once hot, use a heaping tablespoon to drop the batter into the pan; you will need to work in batches. Use a spatula to flatten and shape the drops into latke-shaped rounds; cook for about 5 minutes, until the edges are brown and crispy. Flip and continue to cook until the second side is deeply browned, another 5 minutes. Transfer to a paper-towel lined plate to drain, and sprinkle with salt while still warm.
Serving suggestion: These latkes are great by themselves, but positively sing when paired with a smear of our Cranberry-Pear Applesauce and a dollop of sour cream or Balsamic-whipped goat cheese.
Photo by Dan Bruce; used with permission.
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