2 medium russet potatoes (or 3-4 white potatoes), peeled and shredded
½ yellow onion, shredded
3 tblsp matzo meal
black pepper to taste
½ to ¾ cup vegetable oil
OPTIONAL: ¼ cup sour cream
Shred the onion first, once shredded squeeze the liquid out using your hands or a sieve.
Now shred the potatoes while you can squeeze some excessive juice from the potatoes do not squeeze them all out of juice, you want some to stay with the potatoes.
Mix the onion, potato, egg, salt, pepper and matzo meal together.
Heat up a medium fry pan to medium add the oil and bring to temperature.
Add about 4 ounces of the latke batter to the fry pan in even, thin pancakes. Fry until golden on both sides, about 1-2 minutes.
Set them on paper towel to drain the excess oil, serve with a dollop of sour cream and a sprinkling of chives or parsley.