Potato Latkes

I'm not typically a purist.  I'll try variations on just about anything.  I don't even mind instant coffee.  But, there is something about plain potato latkes that I just don't want to mess with.  I've had my share of amazing fritters, but when it comes to Hanukkah, I just want those plain old crispy latkes.  You can use potatoes and grate them, which probably makes sense since you have to process the onions, as well.  But the shredded potatoes for hash browns work nicely, too.  No shredded, squeezing or discoloration.

Ingredients:
2-1/2 Lbs. Potatoes (I use simply potatoes from the refrigerated section of the grocery store)
2 lg. Onions
3 Eggs, beaten
1 tsp. Baking powder
3/4 C. Oil
1 C. Flour
2-1/2 tsp. Salt
1/4 tsp. Pepper
2 C. Matzo meal
oil for frying

Instructions:
If using whole potatoes, grate or use food processor to shred them and squeeze out excess water.  Fine-grate onions and mix in a large bowl with potatoes.  You want to drain these, but do not need to squeeze them like the potatoes.  Add eggs, baking powder, 3/4 C. oil, flour, salt, and pepper; mix well. Fold in matzo meal making sure that everything is very well blended - this is best done with your hands.

Heat oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 31/2 inches in diameter.  Use a second spoon to help get the batter off the first and pat the latkes  down into a patty. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn and fry for another minute or two.

Drain on paper towel.

Serve with applesauce and/or sour cream.

 This year we got a little fancy and served them with creme fraiche and homemade persimmon jam.