Potato Latkes

Coarsely grate russet potato and onion together (the onion stops the potato from browning). Wrap in a clean towel and wring out as much liquid as you can over a bowl. Let the liquid stand 5 minutes, pour off the water and keep the starch at the bottom.

Mix squeezed potato and onion with the reserved starch, eggs, matzo meal, salt, black pepper and baking powder.

Heat vegetable oil in a large heavy skillet over medium-high heat until a shred sizzles at once. Drop in heaped tablespoons of latke mixture, flatten to 8 cm rounds and fry in batches until deep golden and crisp, 3 to 4 minutes per side. Drain on a rack.

Keep latkes hot on a rack in a 100 C oven while you fry the rest. Serve with applesauce and sour cream.