Potato Latkes

From Manny's Delicatessen in Chicago via Parade Magazine

Remember: Crispness requires the oil to be very hot - just this side of smoking.

Peel 3/4 lb baking potatoes (russets) and grate medium-coarse (M and I used Simplot Golden potatoes and they were still wonderful). Yield should be about two cups. Combine potatoes and 1/4 cup grated onion in a colander, pressing out as much moisture as possible. Stir potato mixture with 2 large eggs, lightly beaten; 1 tsp salt; 1/8 tsp freshly ground black pepper; 1 Tbsp all-purpose flour; and 1/8 tsp baking powder. Let stand for 5 minutes. In a heavy skillet, melt 1/4 cup butter over medium-high and add 1/2 cup vegetable oil or more - enough to total about a 1/4 inch layer of fat. Drop potato mixture into skillet in 2 Tbsp portions, using a wooden spoon to slightly flatten each one. Don't make them too thin, and don't let them touch. Fry for about 2 minutes or until golden brown. Flip and fry for 1 minute more. Use a slotted spatula to remove from oil; drain on paper towels. Serves 4.