Basic Potato Latkes

Martha Stewart Living

Makes 20 servings/2 dozen

    1 yellow onion minced or grated                                
    1 1/2 teaspoons salt                                           
    1/4 teaspoon pepper                                            
    2 large eggs                                                   
    1/4 cup matzo meal                                             
    2 pounds russet potatoes (4 large) peeled grated               
    Peanut oil for frying                                          
    Applesauce                                                     
    Sour cream                                                     

When making latkes, you don't have to squeeze the moisture out of the potato mixture, which can be a messy and labor-intensive process. Instead, stir the mixture right before you form it into pancakes, and incorporate the liquid from the bottom of the bowl as you work. There may be as much as one-third cup liquid left over after all pancakes have been formed. To prevent the potatoes from discoloring too much, peel and grate them just before using.  Use large side of box grater for potatoes.

In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Stir in matzo meal until mixture is smooth. Add potatoes, and toss until combined and evenly coated.

Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)

Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once.

Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired,