|Better days between Henry and Jack|
1 pound of russet (baking) potatoes
1 medium onion, peeled and cut into chunks
1/4 to 1/3 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch of cream of tartar (optional)
Peanut, corn, or canola oil for frying
(I doubled this recipe, so I was at the stove for quite a while, but there were VERY few leftover, thank you very much!)
Peel the potatoes, cut them into chunks and place them in a bowl with cold water. This keeps them from browning, but don't leave them there for longer than 2 hours.
Beat the eggs. Throw the onions into a food processor fitted with the metal "S" blade, pulse until very finely chopped, almost a puree. Scrape the onions into the bowl with the eggs and mix.
Drain the potatoes, then set a strainer over a bowl. In the same processor, (no need to clean it), process the potatoes until very finely chopped, but still with some texture. Immediately scrape them into the strainer. With the back of a big, wooden spoon or something, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into the egg mixture. Throw away the lovely juices. Add matzo meal, salt, pepper and cream of tartar. Stir well and let stand while the oil is heating.
Heat about 1/8 inch of oil in a large skillet over medium-high heat until very hot. But not so hot that it splatters wildly. Spoon out the batter for each pancake, about a 1/4 cup or less. The batter should sizzle as soon as it hits, if the edges of the batter separate, the oil it too hot, and if if there are just slight bubbles, the oil is not yet hot enough.
Fry the latkes for about 4 minutes on the first side, watch the edges get nice and brown, and slightly less time on the second side. They should be pretty darn brown before flipping them, 'cause you only want to flip 'em once. I set out paper towel to put them on, let them drain some of the oil out after cooking. I also cover them with a towel to keep them warm, but you'll want to serve them as soon as possible.
You know the drill from there, apple sauce and sour cream, I dare you to eat just one.