Serves: 4 to 6

Ingredients

• 2 lbs russet potatoes, peeled
• 1 medium onion
• 2 large eggs, lightly beaten
• 1/4 cup matzo meal or all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon The Spice Way Black Pepper
• Vegetable oil or schmaltz, for frying

Preparation

1. Grate the potatoes and onion using the large holes of a box grater or a food processor. Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible.
2. Place the drained potato-onion mixture into a bowl and mix with the eggs, matzo meal or flour, salt, and black pepper.
3. Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. Scoop about 3 tablespoons of the mixture per latke, flatten gently, and fry in batches for 3 to 4 minutes per side until deeply golden and crisp.
4. Drain briefly on paper towels and serve hot with applesauce, sour cream, or both.