2 1/2 pounds russet potatoes, peeled, shredded with a box grater
1 medium onion, coarsely shredded with the same box grater
2 large eggs
1/4 cup matzo meal
2 teaspoons kosher salt
black pepper to taste
Vegetable oil, for frying
Sour cream & applesauce, for serving
- In a colander set over a bowl, toss the potatoes with the onion and squeeze to release liquid. Let the mixture drain about 3 minutes; pour off the liquid but leave the starchy paste at the bottom of the bowl. Add the potatoes and onion to the bowl, along with the eggs, matzo meal, salt and pepper. Mix well.
- In a large skillet, heat about 1/8-inch layer of oil over medium heat until shimmering. Spoon 1/4-cupfuls of the batter into the skillet about 2 inches apart and flatten them.
- Fry the latkes, turning once, until golden brown and crisp, about 5 to 7 minutes.
- Transfer the latkes to paper towel-lined plate to drain, then transfer to a serving platter. Repeat with remaining batter, adding more oil to the skillet as needed. Serve with applesauce and sour cream.