A Kosher recipe
Yield: Yield 16 (4-inch) servings
Heat a medium size saucepan of water to a boil.
Add the grated potato and parboil for 5 minutes. Drain thoroughly and rinse with cold water. Transfer to a bowl.
Add onion and stir together with the potatoes, eggs, matzo, salt and black and cayenne pepper. Do not add the oil to mixture.
Heat about 2 to 3 tablespoons of oil in a heavy skillet over medium-high heat. Add a drop of batter to the oil and when it sizzles on contact, the oil is ready.
Spoon in the batter, pressing down to form thin pancakes. Keeping the heat on medium-high, fry on both sides, until uniformly crisp and brown. It will take more than one batch to cook all of the pancakes. Add fresh oil for each batch, making sure the oil gets very hot before the batter is added.
Drain the cooked pancakes on paper towels and keep them warm in a 200 degree F oven. Don't stack, to prevent the latkes from becoming soggy.
Serve hot, with sour cream and applesauce.
Please note that some ingredients and brands may not be available in every store.