Ingredients:

  • 2 lbs Russet potatoes, peeled and grated
  • 1 medium yellow onion, grated
  • 2 large eggs, lightly beaten
  • 3 tbsp matzo meal
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup neutral oil

Instructions:

  1. Shred the peeled potatoes and onion using the large holes of a box grater or the shredding disc of a food processor.
  2. Toss the shredded vegetables with the salt and let them sit for 10 minutes to draw out moisture.
  3. Transfer the mixture to a clean kitchen towel, twist, and squeeze firmly over the sink until no more liquid drips out.
  4. In a large bowl, combine the dried potato-onion mixture with the beaten eggs, matzo meal, and black pepper, stirring gently until combined.
  5. Heat neutral oil in a cast iron skillet over medium-high heat.
  6. Fry spoonfuls of batter until golden brown and crispy on both sides, then drain on paper towels or a wire rack.