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1
Place the onion in a food processor.
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2
Pulse the blade a few times until the onion is diced into crunchy bits.
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3
Remove blade and scrape the bits into a small bowl.
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4
Return the food processor bowl to the machine.
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5
No need to wash it yet.
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6
Scrub the potatoes with a brush, and cut lengthwise to fit into the processor feed tube.
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7
Put the medium-coarse shredding disk into the processor and turn it on.
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8
Begin feeding in the potato slices.
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9
When potatoes are shredded, place in a colander over a large bowl.
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10
Dump in the onion bits and mix everything around with your hands, squeezing out the potato moisture as you work.
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11
Pour the potato liquid out of the bowl, but leave the starch that clings to the bowl.
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12
Dump in the shredded potato and onion mix.
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13
Add the eggs, matzo meal, parsley, salt and pepper.
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14
Stir the mixture briskly, then let sit for about 10 minutes.
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15
In a large cast-iron skillet, pour 1/4 inch of olive oil.
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16
Over high heat, get the oil very hot.
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17
Using a 1/4-cup measure or a long-handled serving spoon, start spooning the batter into the skillet.
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18
Flatten each with a metal spatula to a diameter of 4 to 5 inches.
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19
Do not try to make the latkes uniformly round.
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20
Reduce heat to medium and cook latkes until golden brown on one side, about 5 minutes.
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21
Turn them over and fry some more, another 5 minutes or so.
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22
When crispy on the outside and moist inside, remove latkes and place on several thicknesses of paper towels.
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23
Repeat until you run out of batter.
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24
Serve latkes immediately, with pumpkin preserves.
