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["Line a strainer with a large piece of cheesecloth or a loose-weave dishtowel, and place in the sink. Grate half of the potatoes and onions on the coarse holes of a box grater and place the shreds in the lined strainer, alternating between the two and mixing the shreds together (this allows the onions to keep the potatoes from discoloring). Reserve the ends of the onions. If you don't fancy hand-grating, you can use a shredding disk on a food processor. Just return 1/4 of the mixture to the bowl of the processor, and pulse a few times to make smaller bits that will help bind.", "Pick up the ends of the dishtowel/cheesecloth, and gather it around the load of grated potatoes and onions. Twist and squeeze to wring as much liquid as possible from the mixture, twisting further as more liquid is released. Aren't potatoes wetter than you'd thought? When it's as dry as possible, place the wrung-out mixture in a large mixing bowl. Repeat with the remaining potatoes and onions.", "Add the salt, pepper, eggs, and matzo meal to the potato-onion mixture, and stir well to combine. Pour the oil into frying pans to a depth of 1/2"
