Sharon's Latkes

Ingredients

• 2 1/2 pounds baking potatoes, peeled and quartered
• 2 large onions, quartered (about 1 1/2 cups grated)
• 3 large eggs, lightly beaten 1 Teaspoon baking powder
• 1 1/4 cups corn oil
• 1 Cup all-purpose flour
• 2 1/2 teaspoons coarse salt
• 1/4 Teaspoon freshly ground black pepper
• 2 cups matzo meal
• Applesauce, for garnish
• Sour cream, for garnish

Directions

• In a food processor, finely grate potatoes (don't liquefy, leave some texture). Transfer to a colander to eliminate excess liquid. Transfer to a large bowl.
• Finely grate onions, and mix 1 1/2 cups into potatoes. Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper. Stir to combine. Fold in matzo meal, blending well.
• Heat remaining 1/2 cup corn oil in a deep skillet over low heat. With a large kitchen spoon, drop batter into pan, creating pancakes about 3 1/2 inches in diameter; be careful not to crowd them. Fry until underside is a deep golden brown, 3 to 4 minutes.
• Turn and fry for 1 to 2 minutes more. Repeat with remaining batter. Drain latkes on a paper towel-lined baking sheet. Serve with applesauce and/or sour cream.