Basic Potato Latkes

Preparation

1. Step 1

   Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Step 2

   Drain potatoes and onions.

3. Step 3

   Mix in eggs, then matzo meal or flour. Season with salt and pepper.

4. Step 4

   Pour oil into a heavy skillet, preferably cast iron, to a depth of ¼ inch, and heat. Oil should be very hot but not smoking.

5. Step 5

   Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.

6. Step 6

   Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.