| 3 lbs. baking potatoes | 3 eggs, beaten | |
| 1 large onion, finely chopped | 1 tsp. salt | |
| ¼ cup matzo meal (or flour) | 1 tsp. pepper | |
| optional: sour cream, applesauce | ||
Scrub and grate the potatoes. If desired, soak for several minutes in water to eliminate some of the starch. Pour into a collander and press out the moisture (I press a plate down into the grated potatoes to do this), and then pour into a large bowl. Add the chopped onion. Stir in the eggs, matzo meal (or flour), salt, and pepper.
Heat ¼ inch olive oil in a large skillet over medium to medium-high heat. Drop ¼-cup globs of the potato-onion mixture into the oil, press each one flat with a pancake turner, and fry each side 7-10 minutes until brown on each side. Lift up one edge the latkes with the pancake turner to check how brown they are underneath. Be careful not to burn a side.
Serve immediately after frying. They can be eaten plain or with sour cream or applesauce. You can freeze them after frying. Later, they can be reheated in the oven at 275° for 20-30 minutes.
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