adapted by http://theresalwaysthyme.blogspot.com/
8 potatoes (I use Russets or Yukon Golds)
3 eggs, beaten
3/4 cup matzoh meal (flour can be substituted)
1 teaspoon salt (more or less to taste)
1 teaspoon freshly ground black pepper (more or less to taste)
Peel potatoes and coarsely grate by hand, along with the onion. You can also use a food processor (I used the medium shredding disc for a Cuisinart Food Processor for both the potatoes and the onions.) Then put the shredded potatoes and onions into a fine strainer over a bowl and press out whatever excess liquid you can. Pour the potatoes and onions into a bowl with the beaten eggs, salt and pepper. Mix it all together and then add a handful or two of matzoh meal. Mix to combine. Then put it all back into the strainer and let it drain as you make the latkes.
Heat about 1/2 inch of oil to medium-high heat, about 350°F. Form the mixture into pancakes about the size of your palm or you can spoon 2 tablespoons potato mixture per latke into skillet, spreading and flattening into rounds with a fork. Don't crowd the pan. Cook until the bottoms are browned, about 5 minutes. Turn latkes over and cook about 5 minutes more, until the undersides are golden brown. You can tell it's browning from the edges, don't burn them. Add more oil to skillet as needed. Too high a heat is not good, the oil should not be smoking.
Place finished latkes on paper towels to drain. Keep latkes warm on a wire rack set in a shallow baking pan in 250°F oven. Eat hot with applesauce. Or sour cream. They freeze well, to reheat, do not thaw, place frozen latkes on a rack in a sheet pan and bake at 350°F for about 10-15 minutes.