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1
Working over a bowl, grate some of the onion, followed by some of the potatoes, on the large-hole side of a box grater.
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2
Repeat until all of the vegetables are shredded.
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3
Sprinkle the potato mixture with salt and transfer to a sieve set over a bowl.
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4
Squeeze out as much liquid as possible from the mixture, allowing it to collect in the bottom of the bowl.
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5
Transfer the potato mixture to another bowl and cover the surface with plastic wrap; set aside.
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6
Set the reserved potato liquid aside to let the milky white starch settle.
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7
Pour off the liquid from the starch.
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8
Transfer the starch to the potato mixture along with the chives, matzo meal, eggs, and pepper; gently mix.
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9
Pour oil into the skillet to a depth of 1/4 inch and heat over med-high heat.
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10
Working in small batches, form the potato mixture into balls, using about 1/4 cup of the mixture for each, and place them in the oil.
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11
Flatten each ball gently with a spatula to form 3-inch to 4-inch pancakes.
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12
Fry, turning once, until golden brown, crisp, and cooked through, about 8 minutes.
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13
Transfer the latkes to a paper-towel lined plate to drain.
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14
Serve the latkes warm with sour cream or applesauce.
