2 pounds russet potatoes, peeled and grated
1 white onion, quartered and sliced thin
1 ½ C matzo meal
1 C chopped fresh chives
4 large eggs
1 tbs kosher salt
1 tsp fresh ground pepper
Peel and grate potatoes. Soak and strain potatoes 2-3 times until water runs clear. Combine potatoes and onions then mix in matzo meal and chives. Season with salt and pepper. Add eggs to potato mixture and combine thoroughly.
Heat 2-3 tablespoons of oil in a large skillet over medium heat. Take a golf-ball sized scoop of the latke mixture, flatten it between the palms of your hands and place in the skillet.
Cook latkes until they are crispy and brown but still soft in the middle, approximately 3 minutes on each side. Remove latkes from the pan and place on a paper towel or grocery bag to absorb excess oil before serving. Season with salt to taste.
Work in batches so as not to crowd the skillet, adding additional oil as needed. Latkes can be placed on a baking sheet and held in the oven on low until ready to serve.
Recipe yields approximately 24 small latkes or 12 larger pancakes. Serve with apple sauce and sour cream.