8 to 12 (makes 2 to 2 1/2 dozen latkes)
Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer.
2 pounds boiling potatoes, peeled
2 large onions (1 pound), halved crosswise
4 eggs, beaten
2 teaspoons salt
1 cup matzo meal
1/2 teaspoon pepper
1/2 cup vegetable or olive oil, or a blend of the two, divided
1. Grate the potatoes
on the medium or fine side of a grater and place in a fine wire-mesh strainer suspended over a bowl. Grate the onion on the medium side of the grater and place in a separate strainer. Let both stand 10 minutes to drain. Press down gently to extract as much moisture as possible.
2. Transfer the potatoes
to a bowl, add the grated onion, beaten eggs and seasonings, and mix well. Fold in the matzo meal. Let stand for 10 minutes, while heating one-fourth cup oil in a medium skillet over medium heat.
3. Scoop up
one heaping tablespoon of the mixture and place it in the hot oil. Press down gently with the back of a spoon to flatten and form the latke. Repeat to form 4 to 5 latkes, depending on the size of pan, leaving space between them to facilitate turning.
4. Fry on medium heat
until golden, about 2 minutes per side. Transfer the latkes to a paper towel-lined plate to drain. Repeat until all of the latkes are cooked, adding additional oil as necessary for frying. Serve warm.
Each of 12 servings: