For six:
Use 6 peeled Idaho potatoes (one for each person). Grate potatoes. Press liquid out. Combine with one medium grated onion. Add between 1/3 to ½ cup Matzoh meal, 1 tbsp salt, pepper to taste.
In a large cast-iron or enamel skillet add 4 tbsp of canola oil and heat until extremely hot (almost smoking). Drop by slotted spoonfuls into pan. They should sizzle. Flip when brown.
Serve immediately with applesauce and sour cream. If you’re doing these in advance put on a rack and put in warm oven.
Variation: Make them smaller and serve with caviar and sour cream as an appetizer.
