Harriet Eisen, Temple of Israel
5 large potatoes, peeled
1 large onion
1/3 cup flour or 2/3 cup matzo meal
1 tsp salt
¼ tsp pepper
¾ cup oil
Grate potato and onion in food processor. Strain in a colander, pressing to get all the water out. Dryness is the key. Add eggs, flour, salt and pepper.
Heat oil. If oil is not hot enough, the latkes will be greasy.
Drop a large tablespoonful of potato mixture at a time into the oil and press down with the back of a spoon or spatula. Cook pancakes are golden brown on one side, then turn and brown the other side. Drain on paper towels and salt as desired. Serve with applesauce and/or sour cream.