4        russet potatoes (peeled & grated)
1        medium onion (grated and chopped)
2        eggs
3        Tablespoons Matzo Meal (or 2 Tbsp Matzo Meal & 1 Tbsp all-purpose flour)
Salt and Pepper to taste
Vegetable oil for frying

Drain the grated potatoes by forcing them through a sieve until as much liquid as possible is squeezed out.

Grate about a third of the onion and then chop the rest.

In a large bowl, combine the potatoes, onion, the 2 eggs and the Matzo meal (or the Matzo meal & flour mixture).  Add a generous pinch of salt and a few grinds of fresh black pepper and mix well. (It will be gooey and look like a mess.)

Put a depth of about one half of vegetable oil into a heavy skillet and heat the oil until tiny bubbles on the bottom begin to form.

Shape the potato mixture into thick patties about the circumference of “dollar” size pancakes and drop into the hot oil. Cook the lakes about 3 or 4 minutes on each side. They will be golden brown. Remove with slotted spoon and drain onto 3 or 4 layers of paper towels.

Serve hot or warm with dollops of my chunky cinnamon applesauce and/or sour cream.

This recipe makes 10 or 12 latkes, depending on thickness desired.