My favourite:
Latkes Makes about 24-30
4 pounds Idaho potatoes, peeled
1 large Spanish onion, chopped fine
2 TB garlic, minced (optional)
6 large eggs
1 cup box matzo meal (if you're stuck use flour)
1 teaspoons salt pepper to taste
Use grating blade of food processor, but first cut potatoes into relatively small piece to avoid stringiness. Do not over process - the potatoes must have texture. Grate onions and mix into potatoes in large mixing bowl. Add garlic if desired. Stir in eggs, enough matzo meal to thicken, salt, and baking powder. Mixture should not be too liquid. Mix well. If you like crispy, then put the shredded potato mix (before you put the eggs in) wrapped in a clean dish towel, and let the extra moisture absorb into the towel.
In large skillet, heat I inch vegetable oil. Drop in batter one tablespoonful or so at a time making latkes as large (or small) as desired.
Use fork and spoon to turn latkes as they fry. Remove from skillet when golden brown and crisp. Drain on cookie sheet lined with paper towels. Try to stand the latkes in rows on their ends; the oil will drain off more efficiently.
Keep warm in low oven (250 degrees) until serving.
