This recipe makes a big batch. Feel free to halve it – I did. 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.
4 large (about 3 lb/1.5 kg) baking potatoes (russet or Yukon Gold), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
¼ cup matzo meal or all-purpose flour
2 tsp kosher salt
½ tsp ground black pepper
½ tsp baking powder
Vegetable for frying (½ cup to 1 cup)
Shred potatoes and onion alternately in a food processor with the shredding blade. Wrap them in two layers of cheesecloth or a porous tea towel. 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 ¼ -cup 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 3 to 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 35 latkes.