准备

• Using the medium shredding blade of a food processor, grate the potatoes, laying them horizontally in the feed tube to maximize the strand length. Grate the onions (halve or quarter them first if necessary) on top of the potatoes. The onions will turn to mush, and their juices will help keep the potatoes from turning brown. Pick out any ungrated pieces of potato or onion.
• Lay a clean dishtowel inside a large bowl and transfer the grated mixture into the towel. Roll the towel lengthwise and wring out as much liquid as possible (you can do this over the bowl, discarding the liquid, or right over the sink). Depending on the size of the towel (and your muscles), you may have to do this in batches. Transfer the grated mixture to a bowl. Add the eggs, matzo meal, salt, and pepper; mix well.
• To form the latkes, scoop up about 2 Tbs. of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick, leaving a few straggly strands along the edge. (As you work, liquid will accumulate in the bowl, so lightly squeeze out the excess. The last couple of latkes may need a really firm squeeze.) If you like, you can shape all of the mixture ahead of frying; place the cakes on a baking sheet.
• When ready to fry, heat a large cast-iron or nonstick skillet with about 1/8 inch of oil and heat over medium high. The oil is hot enough when a piece of potato sizzles when added.
• 分批将菜石滑入热油中，然后用铲子的背面轻轻扁平。炸至每侧约3分钟的深金棕色，以确保中心完全煮熟。如果边缘的变暗很快，请降低热量。为了防止过量的油吸收，请仅翻转一次。根据需要在批处理之间加入油，确保在炸更多的菜肴之前再次加热油。在纸巾或干净的棕色纸袋上排干菜。如果您愿意，请立即与苹果酱和酸奶油一起食用。

Make Ahead Tips

最好立即供应菜，但您可以在250°F烤箱中保持温暖。将菜石放在烤盘上的架子上（以确保空气在其整个表面上循环，使它们保持酥脆）。