Directions
1.
Peel potatoes and place in cold water until ready to prepare latkes.
2.
Starting with onions, alternately grate some onions on large holes of
3.
grater and some potatoes on smallest holes. This will keep potato
4.
mixture from blackening. (Or use food processor. The steel blade
5.
produces a smooth textured latke and the grating disk a crunchy one.)
6.
Press out as much liquid as possible and reserve starchy sediment at
7.
bottom of bowl. Return sediment to mixture, but not liquid. Blend
8.
potatoes with eggs, matzoh meal, salt, and white pepper.
9.
Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke
10.
into skillet and fry, turning once. When golden and crisp on each
11.
side, drain on paper towels. Serve with yogurt, sour cream, sugar, or
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