Preheat oven to 250°F.
Grate onion on a box grater and set aside. Peel potatoes and grate on the box grater, transferring
to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after the last batch is added
to water, then drain well in a colander. Spread grated potatoes on a lint-free kitchen towel and roll
up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potatoes to a
bowl and toss with matzo meal, then stir in onions, eggs and salt.
Heat ¼ cup oil in a large nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 6 to 8 latkes, spoon 1 tablespoon potato mixture per latke into skillet,
spreading into 2-inch rounds with a spoon. Reduce heat to moderate and cook until undersides
are browned, about 3 minutes. Flip latkes and cook until undersides are browned, about 3 minutes
more. Transfer to a cooling rack set over a baking sheet to drain, and sprinkle lightly with kosher
salt.
As you continue to make more, re-stir the batter before each batch. Add more oil to skillet as
needed. Keep latkes warm in oven on a wire rack set over a sheet pan. Serve warm with sour
cream or applesauce.
Recipe by Draeger's Cooking School
