Golden Potato Latkes

• 1 medium yellow onion
• 3 large yukon gold potatoes, peeled (about 2 1/2 lb.)
• kosher salt, to taste
• 6 tablespoons minced fresh chives
• 3 tablespoons plain matzo meal
• 2 large eggs, lightly beaten
• fresh ground white pepper, to taste
• canola oil, for frying
• sour cream or applesauce, for serving

1. Working over a bowl, grate some of the onion, followed by some of the potatoes, on the large-hole side of a box grater.
2. Repeat until all of the vegetables are shredded.
3. Sprinkle the potato mixture with salt and transfer to a sieve set over a bowl.
4. Squeeze out as much liquid as possible from the mixture, allowing it to collect in the bottom of the bowl.
5. Transfer the potato mixture to another bowl and cover the surface with plastic wrap; set aside.
6. Set the reserved potato liquid aside to let the milky white starch settle.
7. Pour off the liquid from the starch.
8. Transfer the starch to the potato mixture along with the chives, matzo meal, eggs, and pepper; gently mix.
9. Pour oil into the skillet to a depth of 1/4 inch and heat over med-high heat.
10. Working in small batches, form the potato mixture into balls, using about 1/4 cup of the mixture for each, and place them in the oil.
11. Flatten each ball gently with a spatula to form 3-inch to 4-inch pancakes.
12. Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes.
13. Transfer the latkes to a paper-towel lined plate to drain.
14. Serve the latkes warm with sour cream or applesauce.

yellow onion, gold potatoes, kosher salt, fresh chives, meal, eggs, fresh ground white pepper, canola oil, sour cream

Taken from www.food.com/recipe/golden-potato-latkes-493338 (may not work)