Makes about 2 dozen
3 pounds russet potatoes, peeled
1 large yellow onion, quartered
3 eggs, beaten
1/2 cup matzoh meal or flour
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
Cut the potatoes into large pieces so they fit in the food processor tube. Using the shredding disk, shred potatoes. Once all the potatoes are shredded, place in a colander and squeeze out the moisture, letting drain into the sink. Place shredded potatoes into a very large bowl.
Using the chopping disk, add onion to the processor and pulse until finely chopped. Add to the potatoes in the bowl. Add the beaten eggs, matzoh meal, parsley, salt, garlic powder and black pepper. Mix well.
Using a large skillet, add about 1/4 inch of oil and heat over medium-high heat. Make sure the oil is hot. Measure heaping tablespoonfuls of the potato mixture into the skillet. Press down the mounds with the back of the spoon so the latkes are flattened. Heat until the edges begin to brown, then flip over and continue cooking until crisp, about 5 minutes per side. Remove latkes from skillet and place on a towel-lined tray. Repeat with remaining potato mixture, adding more oil when needed. Serve with applesauce and/or sour cream.
(For those of you counting points, don't even try. Just try and blot as much oil from the latkes as you can and opt for the applesauce.)