Dan's Traditional Hanukkah Potato Latkes
1 pound russet potatoes, washed and grated
1 medium onion, finely diced
1 tablespoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ cup of matzo meal
Place grated potatoes in a large mixing bowl. Fold in diced onions, eggs, salt, pepper and garlic powder. Fold in matzo meal to absorb some of the liquid from the potatoes and serve as a binder.
Heat frying oil, about a half inch deep, in large pan or cast iron skillet to 350 degrees. When the oil is hot, drop 3 to 4 tablespoons of the potato mixture into the oil to form the latkes. Fry two to three at a time for 5 to 7 minutes per side or until the latkes are a beautiful golden brown. Place on a baking sheet with paper towels to absorb any extra oil. Salt lightly to add a little extra flavor. Top with applesauce, gravy or sour cream. I also like them with a cherry brandy sauce, or the regional topping of choice.