6 potatoes, peeled and grated
1 onion, finely grated
2 tbsp matzoh meal (flour is OK, too; matzoh meal gives it a special taste)
1 tsp salt (or to taste)
2 beaten eggs
Mix and drain potatoes and onion. Mix in matzoh meal, salt and eggs. Form into small flat patties and fry in oil.
Drain, eat, enjoy with applesauce, sour cream or both.
Potato and Apple Latkes
1 large Yukon gold potato, peeled
1 medium apple, such as Pink Lady, peeled, cored, quartered
4 tsp dehydrated onion flakes
1 large egg, beaten
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
cooking spray
1/2 cup fat-free sour cream
Shred potato and apple into a medium-size bowl using the fine-holes of a box grater or shredder; stir in onion. Press out as much liquid as you can by hand; drain liquid. Set aside mixture for one minute and press out liquid again; drain again. Stir in egg, salt, pepper and cinnamon.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Drop potato mixture by tablespoonfuls into skillet and flatten each with the back of a spoon to make 20 two-inch latkes. (Leave at least one inch between latkes; you will have to do this in batches.)
Cook latkes until golden on first side, about three minutes; gently flip with a spatula. Cook until other side is golden, about three to four minutes more.
Carefully remove latkes to a serving plate; cover to keep warm and repeat with remaining ingredients. Top latkes with sour cream before serving.