Potato Latkes

Instructions

1. Prepare the potatoes and onion
   Using a box grater or food processor with a grating attachment, grate the peeled potatoes and onion. Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a few minutes, then carefully pour off the water, reserving the potato starch that settles at the bottom.
2. Make the batter
   In a large bowl, combine the grated potato-onion mixture, the reserved potato starch, beaten eggs, flour or matzo meal, baking powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Heat the oil
   In a large heavy-bottomed skillet or cast-iron pan, heat 1/4 inch of oil over medium-high heat until shimmering but not smoking, about 350°F (175°C). To test if the oil is hot enough, drop a small piece of the potato mixture into the oil – it should sizzle immediately.
4. Form and fry the latkes
   For each latke, scoop about 1/4 cup of the potato mixture and form into a compact patty about 3 inches in diameter and 1/2 inch thick. Carefully place in the hot oil, without overcrowding the pan. Fry for 3-4 minutes per side until deeply golden brown and crispy. You may need to adjust the heat to maintain the proper temperature.
5. Drain and keep warm
   Transfer the cooked latkes to a paper towel-lined baking sheet to drain excess oil. You can keep them warm in a 200°F (95°C) oven while cooking the remaining batches. Add more oil to the pan as needed between batches.
6. Serve
   Arrange the latkes on a serving platter and garnish with chives. Serve immediately with sour cream and applesauce on the side for topping according to preference.