I prefer crisp, lacy latkes to the doughy, pancake-like ones. The secrets to lacy latkes are using the food processor to grate the potatoes and onion and then squeezing out the excess moisture out of them. If you serve a big crowd, double this recipe.

2 large russet potatoes, peeled
1 medium onion, peeled
1 large egg, lightly beaten
¼ cup matzo meal or all-purpose flour
1½ tsp kosher salt
Vegetable oil for frying (about ¼ cup)

Shred potatoes and onion alternately in a food processor with the shredding blade. Wrap them in cheesecloth or a porous tea towel or in a colander. Squeeze out all the excess moisture and discard it.

Place the squeezed potato mixture in a very large bowl with the other ingredients except the vegetable oil. Mix thoroughly to combine.

Heat ¼ to ½ inch of oil in large non-stick skillet over medium-high heat. Scoop the latke mixture in 2 or 3 tablespoon amounts. Place them in hot oil in skillet 2 inches apart; flatten them with a spatula. Fry them until browned and crisp on both sides, about 4 minutes per side.

Transfer them to paper towel. Keep them warm in a low oven (about 250F) on baking sheets if necessary. Serve them with sour cream and applesauce.

Makes about 15 latkes.