1/8 teaspoon black pepper, fresh ground, or to taste
1/4 cup matzo meal or 2 tablespoons unbleached all-purpose flour, or more
Vegetable oil, for frying
Sour cream or plain yogurt
Shred or grate the potatoes alternately with the onion to keep the potatoes from
darkening. (The size of the shreds is a matter of personal taste. Coarse shreds
produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser,
smoother latkes.) Squeeze the excess liquid from the potato and onion shreds. Mix
in the eggs, salt, pepper and matzo meal (or flour). Let the mixture rest for about
5 minutes so that the matzo meal can absorb some moisture. If the mixture still
seems very wet, add a bit more matzo meal.
In a very large skillet, over medium-high heat, heat oil that is about 1/8- to
1/4-inch deep until it is very hot but not smoking. To form each latke, use a large
spoon to transfer some of the potato mixture to the oil; then flatten the mixture
slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative
method (which makes more evenly shaped latkes) is to press some of the potato mixture
into a large serving spoon; then carefully slide it off the spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little room between
each one. Fry the latkes until they are well browned on both sides and crisp around
the edges. Drain them well on paper towels. Repeat the process until all the latkes
Serve the latkes as soon as possible for the best taste and texture. Accompany
the latkes with applesauce, sour cream, and/or yogurt, as desired.