| 1 | If you are not peeling the potatoes, it is important to scrub them well; with a veggie brush or a scotch brite pad. |
| 2 | Place the onions and the eggs in a food processor. |
| 3 | Zap the mixture a few times until the onion is diced into crunchy bits, or gone (papa prefers it that gone way). |
| 4 | Pour the contents of the food processor bowl into a large bowl for mixing. |
| 5 | Cut the potatoes lengthwise to fit in the fp feed tube. |
| 6 | I use the medium grating blade and shred the potatoes. |
| 7 | (of course you can always use the old fashioned reib eissen method which draws blood, oy) |
| 8 | When the potatoes are shredded put them in a colander over the sink and squeeze. |
| 9 | Let the mixture drip for a few minutes. |
| 10 | Pour the contents of the colander into the bowl with the onion and egg mixture. |
| 11 | Add the matzo meal, and salt and pepper. |
| 12 | In a large cast-iron skillet, pour in ? of the oil. |
| 13 | Over high heat get the oil very hot. |
| 14 | Use a ?cup measure or a long-handled serving spoon, start spooning the batter into the skillet. |
| 15 | Flatten each with a metal spatula to a diameter of 3" to 4". |
| 16 | Cook the latkes until golden brown on one side. |
| 17 | Then turn over and fry them some more. |
| 18 | When crispy on the outside and moist inside, about 5 minutes per side, remove and place on several thickness of paper towels or old supermarket bags (of course they should be clean). |
| 19 | Keep doing this until you run out of batter. |
| 20 | Serve the latkes immediately with applesauce or lately my apple butter. |
| 21 | note: i can"t make these fast enough. |
| 22 | The children wait all year for a bite, ! i only make them on pesach and chanukah. |
