ELAINE'S POTATO LATKES
       Yield: 4 servings
 

• 2-1/2 pound Idaho or Russet potatoes (don't bother to peel)
• 1 large onion, quartered
• 2 eggs
• 1/4 cup matzo meal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Oil, for frying
• Applesauce (homemade is best)

1. If you are not peeling the potatoes, it is important to scrub them well with a veggie brush or
   a scotch brite pad.

2. Place the onions and the eggs  in a food processor. Zap the mixture a few times until the onion is diced
   into crunchy bits, or gone (Papa prefers it that GONE way). Pour the contents of the food processor
   into a large bowl for mixing.

3. Cut the potatoes lengthwise to fit in the food processor feed tube. I use the medium grating blade and shred the potatoes. (Of course you can always use the old fashioned reib eissen. method which draws blood, OY)

4. When the potatoes are shredded, put them in a collander over the sink and squeeze. Let the mixture drip for a few minutes.

5. Pour the contents of the collander into the bowl with the onion and egg mixture.  Add  the matzo meal, salt and pepper.

6. In a large cast-iron skillet, pour in 1/4" of the oil. Over high heat get the oil VERY HOT.  Using a 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of  3" to 4".

7. Cook the latkes until golden brown on one side. Then turn over and fry them some more.  When crispy on   the outside and most inside, about 5 minutes per side, remove and place on several thickness of paper towels or clean paper supermarket bags. Keep doing this until you run out of batter.

8. Serve the latkes immediately with applesauce or lately, with my apple butter.

NOTE from Elaine: I can't make these fast enough.  The children wait all year for a bite, <g>!  I only make them on Pesach and Chanukah.