Directions:
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Peel the potatoes and grate them. I used the finer side of the grating disk in my food processor. Rinse the shredded potato in a colander (to prevent browning) and transfer to a clean tea towel. Gather up the sides to the tea towel and ring out as much liquid as possible from the potatoes. This step is very important!
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Using the regular blade, finely dice the onions in the food processor. If doing by hand, use a box grater, then dice to get them really fine.
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In a large bowl, beat the eggs and combine salt, pepper, and matzo meal. Mix in the potatoes and onions.
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Heat a large skillet with about 1cm of canola oil on medium heat. When the oil is hot, drop latke mixture into the pan using a 1/4cup measuring cup. When the bottom us golder brown (takes a few minutes), flip it over to brown the other side. Place cooked latkes on a plate with paper towel to drain a bit while cooking the rest.
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Eat them hot. Traditional toppings are sour cream or apple sauce, but our new household favourite is sour cream and Chili OKAZU.