Traditional potato latkes

Ingredients:

• 1 package (850 g) frozen grated potatoes, thawed
• 2 sheets unsalted matzo
• 1 medium red onion, cut into quarters
• 2 eggs
• 3/4 teaspoon coarse salt
• 0.5 tsp ground black pepper
• Vegetable oil for deep frying
• Sour cream or unsweetened applesauce for serving
• Special equipment: food processor; disposable gloves

Preparation:

1. Place the grated potatoes in a large bowl.
2. If you have a range hood in your kitchen, turn it on and place a food processor underneath it to remove the onion smell.
3. Place the matzo in a food processor and pulse until you have crumbs of varying sizes, from 0.5 cm to almost flour-like. Spread on top of the potatoes.
4. Place the onion, salt, and black pepper in a food processor. Process until almost liquid, scraping down the sides of the bowl as needed. Add the eggs to the food processor and process until almost white. Pour everything over the potatoes.
5. Put on a pair of disposable gloves and mix everything with your hands. If you don't wear gloves, your hands will smell of onion for a long time. Take enough potato mixture to fit in the palm of your hand, then press your hands firmly together, palm to palm, squeezing until some liquid comes out. You should end up with a disk that's thicker in the middle, like a flying saucer. Rotate the disk in your hands to make it firmer. Give the latkes a final squeeze—they're ready to fry. Each latke will weigh on average 80-90 grams.
6. In a deep fryer or medium heavy-bottomed skillet, heat a few centimeters of oil to 190°C.
7. Carefully drop the latkes into the hot oil in batches and fry until golden brown, turning once, about 4 minutes. Ideal latkes will be golden brown and crispy on the outside and soft, white, and warm on the inside. If the latkes fall apart while frying, that's a sign you need to press them harder!
8. Remove the latkes from the oil with tongs. Serve hot, generously drizzled with sour cream or applesauce.