4 medium potatoes
1 medium onion
2 Eggs
3/4 cup matzah meal (flour or bread crumbs can be substituted)
salt and black pepper to taste
vegetable oil

Shred the potatoes and onion into a large bowl. Press out all excess
liquid.(if using a food processor, use the chopping blade for 2 or 3
seconds after pressing out liquid to avoid stringy fly-aways). Add
eggs and mix well. Add matzah meal gradually while mixing until the
batter is doughy, not too dry. (you may not need the whole amount,
depending on how well you drained the veggies). Add a few dashes of
salt and black pepper. (don't taste the batter -- it's really
gross!). Don't worry if the batter turns a little orange; that will
go away when it fries.

Heat about 1/2 inch of oil to medium-high heat. Form the batter into
thin patties about the size of your palm. Fry batter in oil. Be
patient: this takes time, and too much flipping will burn the outside
without cooking the inside. Flip when the bottom is golden brown.

Place finished latkes on paper towels to drain. Eat hot with sour
cream or applesauce. They reheat OK in a microwave, but not in an
oven unless you cook them just right.

If you'd like to try something a little different, add some bell
peppers, parsley, carrots, celery, or other vegetables to the batter
to make veggie latkes! You may need to add a third egg and some more
matzah meal for this. For a zesty twist, add some diced jalepe?o
peppers to the batter! This should definitely be served with sour