2 Tablespoons matzoh meal, breadcrumbs, or preferred flour
Vegetable oil
Directions
Preheat oven to 350 degrees. Bake potatoes for 30-45 minutes, until they are hot throughout but raw in the middle. Remove and cool for approximately 30 minutes. Grate the potatoes by hand or in a food processor and set them aside in a large bowl.
Grate the onion by hand or in a food processor. Using a clean dish towel or paper towels, wring out the onions to remove as much liquid as possible.
Add the grated onions, eggs, and matzoh meal (or breadcrumbs or flour) to the grated potatoes. Stir to combine, using a spoon or your hands. Season with salt and pepper.
Heat a large, heavy skillet with about ¼ inch of oil over medium-high. Take about a ½ cup of the potato mixture in your hands and mold it into a patty. In batches of four, fry the potato patties in the oil until each side is golden and crisp, approximately 3-4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes. You may need to replenish and reheat the oil to finish frying all of the latkes.
