Potato Latkes

• 2 1/2 pounds potatoes, peeled and quartered
• 2 large onions (use 1 1/2 cups grated; don't tamp down)
• 3 eggs, beaten
• 1 teaspoon baking powder
• 3/4 cup corn oil
• 1 cup flour
• 2 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups matzo meal
• 1/2 cup corn oil for frying
• Applesauce
• Sour cream

1. 1.
2. Preheat oven to 400 degrees.
3. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid.
4. Don't overdo it; just let the water drain out.
5. Fine-grate onions, and mix in a large bowl with potatoes.
6. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)
7. 2.
8. Add eggs, baking powder, 3/4 cup corn oil (most of it cooks out), flour, salt, and pepper; mix well.
9. Fold in matzo meal, making sure that everything is very well blended.
10. 3.
11. Heat 1/2 cup corn oil in a deep skillet.
12. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter.
13. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two.
14. Drain on paper towel.
15. Serve with applesauce and/or sour cream.

potatoes, onions, eggs, baking powder, corn oil, flour, salt, pepper, matzo meal, corn oil, applesauce, sour cream

Taken from www.epicurious.com/recipes/food/views/potato-latkes-358347 (may not work)