Ingredients
1 yellow onion, grated on the large holes of a box grater, or minced
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 cup matzo meal
2 pounds russet potatoes (about 4 large), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Sour cream and applesauce, for serving
Preparation
In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Add matzo meal, and stir until incorporated. Add potatoes, and toss until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
