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1
Line a large baking sheet with two layers of paper towels; set aside.
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2
Using the coarse holes on a hand-held box grater or the medium-coarse shredding disk of a food processor, shred the potatoes and onion together.
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3
Transfer potato-onion mixture to a large colander set over a bowl.
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4
Using both your hands, squeeze the potato mixture vigorously, as if youre wringing out a pair of wet socks.
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5
Squeeze as much liquid as possible out of the potatoes, letting the moisture drip through the holes of the colander.
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6
Once you have finished squeezing, let mixture stand for a minute or two.
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7
Lift colander out of the bowl.
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8
Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom.
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9
(This chalky-looking stuff is potato starch, and you need it to help your latkes stick together.)
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10
Scrape up the paste, dump in the potato mixture, and mix together with a large spoon.
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11
Mix in egg yolks, matzoh meal, 1 teaspoon of the kosher salt, and a good amount of freshly ground pepper with your hands until it is evenly incorporated.
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12
Pour egg whites into a clean, dry bowl.
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13
Using a balloon whisk or a hand-held electric mixer, beat egg whites until they hold stiff, shiny peaks.
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14
Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.
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15
Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/2 inch.
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16
(You can also .)
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17
Over medium-high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in.
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18
Fry a quarter-sized test latke first to check for seasoning, and add more salt or pepper as needed.
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19
Then, without crowding, spoon potato mixture into the oil, flattening each generous spoonful into a flat disk.
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20
Let fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes for each batch.
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21
(You may need to add additional oil to fry subsequent batches.)
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22
Using a spatula, transfer latkes to the paper-towel-lined baking sheet.
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23
Blot any excess oil with additional towels.
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24
Serve immediately with sour cream and applesauce.
