-
1
Place the water and vitamin C tablet in a large bowl and stir until the vitamin C is dissolved; set aside.
-
2
Shred the potatoes through the shredding blade of a food processor.
-
3
Remove the shredded potatoes and fit the food processor with the blade attachment.
-
4
Working in batches, return the potatoes to the food processor and pulse until they are the size of rice grains.
-
5
Add the potatoes to the vitamin C mixture and stir to combine.
-
6
Shred and pulse the onion in the food processor using the same method as with the potatoes.
-
7
Add to the bowl of potato mixture along with the matzo meal, eggs, measured salt, and baking powder and stir until incorporated.
-
8
Pour 1/4 to 1/2 inch of the oil into a large frying pan and heat over medium-high heat.
-
9
Once the oil is hot enough to fry (you can check by sticking a wooden utensil into the oil and seeing if bubbles form around the edges), use a large spoon to drop 3 to 4 mounds of the potato mixture (about 2 generous tablespoons each) into the hot oil.
-
10
Do not crowd the pan.
-
11
Flatten the latkes slightly with the back of the spoon.
-
12
Fry until golden brown, about 2 to 3 minutes per side.
-
13
Remove the latkes to paper towels to drain and season with additional salt.
-
14
Repeat with the remaining batter.
-
15
When you reach the end of the batter, pat the mixture with a paper towel to remove any excess liquid before frying.
-
16
Serve with applesauce and/or sour cream, if desired.
