Potato Latkes

• 5 pounds potatoes, Yukon Gold or Russet, peeled
• 1 1/2 pounds white or yellow onions
• 2/3 cup matzoh meal
• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon salt
• 4 large eggs, lightly beaten
• Black pepper, to taste
• 1/2 cup vegetable or canola oil, for frying

1. Grate the potatoes and onions and drain well (you can do this by hand, or in a food processor with the grater attachment).
2. Combine potatoes and onions in a large bowl. Combine flour, matzoh meal, baking powder, salt, and pepper in another bowl; stir dry ingredients into potatoes and onions. Stir in the beaten eggs.
3. Heat about 1/2 inch of oil to moderately high heat in a skillet or electric fry pan. Using a large slotted spoon, scoop up some of the latke batter and press it firmly into the spoon to drain off any excess liquid. Pat the latke into a roughly even thickness and roundness, and gently slide into the oil.
4. Repeat another 2 to 3 times, being careful that the latkes do not overcrowd the pan or touch each other. Fry, about 5 minutes or until golden-brown on the underside; flip and fry, about 5 minutes, on the 2nd side. Remove to a cooling rack set over a thick mat of newspaper or towels, to catch any dripping oil.
5. Repeat the process, occasionally stirring the latke batter to keep it from separating. Serve latkes right away with applesauce and/or sour cream and sugar, or keep warm in a 200u0b0 F oven on a baking sheet.

potatoes, white, matzoh meal, flour, baking powder, salt, eggs, black pepper, vegetable

Taken from food52.com/recipes/4202-potato-latkes (may not work)