|Large russet potatoes||1 3⁄4 Pound, peeled (Or 3 Medium Ones)|
|Onion||8 Ounce (1 Large Sized)|
|Matzo meal||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon, divided|
Shred potatoes and onion with shredding disc of food processor or shred by hand using grater.
Place potato mixture in large bowl.
Add eggs, matzo meal, salt and pepper; mix well.
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat until hot.
Drop potato mixture by level 1/4 cupfuls into skillet.
Use back of spatula to flatten potato mixture into 3 1/2-inch patties, about 1/2 inch thick.
Cook about 4 minutes per side or until golden brown.
Transfer to ovenproof platter lined with paper towels.
Keep warm in 200°F oven while preparing remaining latkes.
Add remaining 1 tablespoon oil to skillet as needed.