This should be a great side dish to meat, foul or fish.
INGREDIENTS
5 lbs Russet potatoes peeled
1 large yellow onion
2 eggs
Matzo meal (you can substitute flour)
Salt to taste
White pepper to taste
DIRECTIONS
1. Grate the potatoes and the onion on the coarse side of a box grater. Not the big hole side but the smaller hole side.
2. Let the batter sit and spoon off excess liquid that rises to the surface. Grandma used a spoon, my cousin Herb uses a turkey baster to remove the excess liquid. I have modernized the process by using a fine mesh strainer to remove the excess liquid.
3. Season to taste with salt and pepper.
4. Remember, potatoes can absorb a lot of salt so be generous.
5. Add matzo meal in small amounts until you can taste it slightly. (This is really the art of the dish). It's usually about a half a cup. (You can also just add 1/2 cup all purpose flour and not worry about it.)
6. Add the eggs and mix well.
7. Fry in hot oil until golden brown and crispy.
SUGGESTION:
Serve with apple sauce or my favorite sour cream.