Recipe: Corky's Potato Latkes (makes 48)

CORKY'S POTATO LATKES

5 pounds potatoes (about 15 medium or 8 large potatoes), shredded fine (to yield 11 1/4 cups)
1 1/2 pounds onions (about 5 medium), chopped fine (to yield 2 1/4 cups)
4 ounces (about 2/3 cup) matzoh meal
4 ounces (about 1 cup) all-purpose flour
3 eggs, beaten
1 ounce salt (about 2 teaspoons, or to taste)
1/2 ounces ground black pepper (about 1 teaspoon)
Vegetable oil, for frying

Thoroughly stir together the potatoes, onions, matzoh meal, flour, eggs, salt and pepper.

In a large, heavy skillet, heat 1/2-inch of vegetable oil over moderately high heat. Using a slotted spoon, place about 2 rounded tablespoonfuls into hot oil for each latke, without crowding pan. Flatten slightly and fry until latkes are golden on both sides, turning once. Remove to paper towels to blot oil.

Keep warm in a 200 degree F oven in a single layer on cookie sheet until serving.

Makes about 48 latkes
From: Gina,Fla