Mini Latkes With Salmon-Olive Relish

• 2 baking potatoes (about 1 1/2 lb.), peeled
• 1 small sweet onion
• 2 large eggs, lightly beaten
• 1/3 cup unsalted matzo meal
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground pepper
• 3/4 cup canola oil
• Kosher salt to taste (optional)
• Garnish: green onion curls

1. Grate potatoes and onion through large holes on a box grater. Pat grated potatoes and onion dry with paper towels.
2. Place potatoes and onion in a large bowl. Stir in lightly beaten eggs and next 3 ingredients.
3. Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium-high heat; cook 2 to 4 minutes on each side or until golden brown. Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired. Top each latke with 1 tsp. Salmon-Olive Relish. Garnish, if desired. Serve immediately.
4. Note: To keep latkes warm before topping with relish, place on a wire rack on a baking sheet. Place in a 250u0b0 oven up to 30 minutes.

baking potatoes, sweet onion, eggs, unsalted matzo meal, kosher salt, ground pepper, canola oil, kosher salt, green onion

Taken from www.myrecipes.com/recipe/mini-latkes-with-salmon-olive-relish (may not work)