| 1 |
Fill a large mixing bowl three-quarters full with cold water. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go. Let potatoes stand in water 20 minutes. Meanwhile, grate onion in the same way and set aside. |
| 2 |
Pour potato mixture into a fine-mesh colander and rinse well with water. Pour onions into colander with potatoes and toss together. Rinse bowl and wipe dry. |
| 3 |
Take a large handul of potato-onion mixture and squeeze onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture. Repeat with rest of mixture, using fresh towels if needed. Return mixture to bowl. |
| 4 |
Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well. If at any time you notice a pool of liquid in the bottom of the bowl, stir in more matzo meal, 2 tbsp at a time. |
| 5 |
pour 3/4 inch oil into a 10 to 12-inch frying pan (with sides at least 2 inch high) over medium-high heat. When oil reaches 350 F, scoop 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 inch thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer. |
| 6 |
Transfer pancakes to paper towels to drain briefly, then keep warm in a 200 F. oven while you cook remaining pancakes. Serve pancakes hot, with sour cream and applesauce. |
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