Latkes

In a food processor, using the coarse grating disc, grate onions, then grate potatoes on top of onions. Transfer onions and potatoes to the center of a clean kitchen towel. Gather towel corners together and, holding towel over a clean empty bowl, tightly squeeze to wring out as much liquid as possible.

In another large bowl, whisk egg. Add potato and onion, then sprinkle with matzo meal, salt, and pepper. Gently pour off any liquid in potato bowl. Pour any starch from bottom of bowl into egg mixture. Fold with a rubber spatula to combine.

Set a wire rack in a baking sheet and place by the stove. Into a large (preferably cast-iron) skillet, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350° (a bit of latke batter should immediately sizzle when it hits the oil).

Using a 1/4-c. measuring cup, scoop latke mixture and shape into patties about 3 1/2" wide. Working 3 or 4 at a time, slide latkes into hot oil with a metal fish spatula.

Fry latkes, undisturbed, until golden brown on the bottom 3 to 4 minutes. Carefully flip and continue to fry until golden brown on the other side, 2 to 3 minutes more. Transfer to prepared rack; immediately season with salt. Repeat with remaining patties.