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1
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up.
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2
Repeat with the onion.
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3
Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.
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4
Fill a large skillet with 1/2 inch oil.
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5
Heat over medium-high heat until the oil is very hot but not smoking.
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6
To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.
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7
Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula.
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8
Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes.
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9
Drain on paper towels.
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10
Remove any loose bits of potato mixture between batches with a slotted spoon.
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11
Serve the latkes immediately, or keep them warm in a 200 degree F oven.
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12
Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.
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13
Cook's Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch.
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14
The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.
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15
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan.
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16
Bring to a boil over medium-high heat.
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17
Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes.
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18
Taste the mixture and add the remaining tablespoon of sugar if desired.
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19
Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks.
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20
Cool to room temperature.
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21
Remove the cinnamon sticks and serve.
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22
(For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)
