Yield: 6 servings

Ingredients:
3 medium russet potatoes
1 small sweet white onion
2 eggs, lightly beaten
3 Tbs. matzo meal or AP flour
Kosher salt to taste
Fresh Ground pepper to taste
Vegetable oil for frying

Directions:

1. Grate onions with a box grater into a bowl. Peel and grate potatoes. Squeeze out some of the liquid from the potatoes and drain off excess liquid from onions. Add egg, matzo, salt, and pepper. Mix well.
   
2. Add oil to pan over low to medium heat.
   
3. Place enough batter to make 3.5 inch diameter pancakes. Cook until golden brown, about 3-4 minutes per side.
   
4. Keep warm on a cookie sheet in a 200 degree oven while you make all the latkes.
   
5. Serve with fresh herbs.

Recipe by Todd Slossberg, Executive Chef, Hotel Jerome