potato latkes with applesauce and sour cream for hanukkah celebrations

Prepare potatoes: Peel potatoes and keep submerged in cold water. Grate potatoes and onion using the large holes of a box grater or shredding disc of a food processor.

Remove moisture: Transfer grated mixture to a clean kitchen towel and squeeze out as much liquid as possible. Reserve the liquid in a bowl and let sit for 10 minutes, then pour off water, keeping the white potato starch at the bottom.

Make batter: In a large bowl, combine the squeezed potato mixture with the reserved potato starch. Add eggs, matzo meal, salt, and pepper. Mix gently but thoroughly. Let rest for 10 minutes.

Heat oil: Pour oil to ¼-inch depth in a large heavy skillet. Heat over medium-high heat until oil shimmers and a test piece sizzles vigorously (350-375°F).

Fry latkes: Working in batches, drop heaping tablespoons of mixture into hot oil. Flatten gently into 3-inch disks. Fry 3-4 minutes per side until golden brown and crispy.

Serve: Transfer to a wire rack, season with salt while hot. Serve immediately with sour cream and applesauce on the side.