In a food processor, finely chop the potatoes and onion.
Add eggs, matzo meal
or flour, salt and pepper. Process until potatoes are very finely chopped (the mixture
will look like bottled horseradish).
In a large skillet, heat 1/4 inch of oil over medium high heat until hot but
not smoking. Drop heaping tablespoonsful of the potato mixture into the oil. Cook
for 6 to 7 minutes, turning once, until the pancakes are golden on both sides.
Drain on paper towels.
Serve right away or keep warm in a 200 degree F oven.