Grandma's Potato Latkes

My Grandmother of course made the greatest potato latkes known to mankind.  I'm sure your grandmother did too.  But here's my grandma's recipe. 

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.