2 1/2 pounds Idaho, russet or baking potatoes (about 4 large), scrubbed
1 large onion, peeled and quartered
2 large eggs, separated
3 tablespoons matzoh meal
1 to 2 teaspoons kosher salt and fresh pepper
Corn, canola or vegetable oil for frying
Directions:
Shred potatoes and onions in processor or grate on large grate on box grater.
Place in colander over large bowl and squeeze as much liquid out as possible.
Add eggs, matzoh meal and salt
Heat oil, about a 1/2 inch deep, and add mixture a tablespoon at a time without crowding the pan.
Cook for 4-7 minutes until brown and crispy then turn over and cook 3-4 minutes more.
Remove; transfer to paper towel.
Serve with applesauce and sour cream
