Potato Latkes from Jewish Holiday Cookbook

 from Jewish Holiday Cooking by Gloria Greene

makes 30 3" latkes

INGREDIENTS:

• 2 1/2 lb. potatoes, preferably "baking" potatioes, such as Russet or Idaho, peeled
• 1 large or 2 small onions
• 3 large eggs, lightly beaten
• 1 tsp salt, or to taste
• 1/8 tsp black pepper
• about 1/3 cup matzo meal (or 2 to 3 T flour)
• vegetable oil for frying

CONDIMENTS:

• applesauce
• sour cream
• yogurt
• jam

DIRECTIONS:

1. Shred or grate the potatoes alternately with the onion to keep the potatoes from darkening.  Medium shredder works well, followed by brief whir with chopper blade.
2. Squeeze the excess liquid from the potato and onion shreds.
3. Mix in the eggs, salt, pepper and matzoh meal.  Let the mixture rest for about 5 minutes.  If the mixture still seems very wet, add a bit more matzoh meal.
4. In a large skillet or electric fry pan, add oil to 1/4 to 1/2 inch deep.  Heat until hot, but not smoking.  Drop batter into hot oil.  It should sizzle.  Flatten batter with spatula.  Flip when done on first side.
5. When done, drain on paper towels