Jewish Style Potato Latkes

Using the shredding disc of a food processor then closely pack potato and onion wedges into the feed tube. Process while using the pusher to press potatoes and onion hard onto the shredding disc.

After processing, remove the food from the mixing container, and put into a clean cloth, wring out as much of the moisture as possible.

Place the steel cutting blades into the processor. Mix together the matzoh meal (or flour) baking powder salt and pepper and put into the processor container. Process while the eggs. Stop unplug the unit (for safety) and scrape down the sides of the mixing container with a rubber spatula Add the shredded potatoes and onion and process for a few seconds until mixed.

Using a fairly large pan approximately 12 inches, heat the oil to a depth of 1/4 inch. Drop (carefully, do not splash) the potato mixture by large spoonfuls (tbsp) into the hot oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.

Drain on paper towels, changing the towels frequently as they absorb the oil stop to keep the finished Latkes warm and crisp while you fry the rest, or to reheat them if they were fried in advance) placed them onto a rack, set over a baking sheet in a preheated 150°C oven. Add more oil to the pan between batches if needed, click publish but make sure it is hot enough before dropping in more of the potato mixture.