Ingredients

• 1 tablespoon lemon juice
• 2 pound potatoes
• 1 cup finely chopped onion
• 2 large eggs, lightly beaten
• 1/2 cup matzo meal
• 1 teaspoon salt
• 1+ cup olive oil
• Toppings:  applesauce, sour cream, cinnamon sugar

Directions

1. Preheat oven to 250°F.
2. Fill large bowl with 1-2 gallons cold water and the lemon juice.
3. Coarsely grate potatoes with the peal on, transferring  to the bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water.  The water keeps the potatoes from turning brown.  Drain the potatoes.
4. Blend 1/2 of the potatoes in a blender.
5. Transfer all the potato (grated and blended) to a bowl and stir in egg, matzo meal and salt.
6. Heat 1/2 cup oil in a 12-inch cast iron skillet over moderately high heat until hot but not smoking. Working in batches spoon 2-3 tablespoons of potato mixture per latke into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
7. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
8. Serve with choice of toppings