3 pounds Idaho Potatoes

2 medium onions, quartered

1/2 cup matzo meal

4 eggs, lightly beaten

Salt and freshly ground pepper to taste

Vegetable oil for frying

Applesauce and sour cream for serving 

1. Fit work bowl of food processor with grating disk. Cut potatoes into pieces to fit feed tube; grate potatoes and onions, using medium pressure. remove to colander, squeeze dry, and place in a mixing bowl.

2. Add matza meal and eggs, and stir to combine. Add salt and pepper. Mixture should be firm but moist.

3. Heat 1/4-inch vegetable oil in skillet until very hot. Form some potato mixture into patties and add to the hot oil. The size of the patties really doesn't matter. Cook as many as will fit in the pan in one layer at a time.

4. When latkes are golden on bottom, turn them over and brown other side. Remove to paper towels and keep warm in a 200-degree oven while you cook the rest. Serve hot with applesauce or sour cream.

Makes about 16

Recipe adapted from Florence Barkan and Susan Grodnick, Roslyn Heights Hadassah, New York in the book:

Michel, Joan Schwartz The Hadassah Jewish Hoilday Cookbook. China: Hank Lauer Levin Associates, Inc., 1993.    

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