Classic Potato Latkes

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1. 1Step 1: Place a wire cooling rack near the frying area with paper towels underneath to catch excess oil.
2. 2Step 2: Cut potatoes into large chunks and shred using a hand grater or food processor with large holes.
3. 3Step 3: Place grated potato in a bowl and immediately cover with cold water.
4. 4Step 4: Grate the onion using the grater or food processor with fine holes.
5. 5Step 5: Drain the potato shreds in a colander. Rinse and dry the bowl used for soaking and set aside.
6. 6Step 6: Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
7. 7Step 7: Wrap the shreds in the cloth, twist to secure, and squeeze firmly to remove excess liquid.
8. 8Step 8: Pour potato and onion into the clean dry bowl. Stir with a fork to mix the onion evenly.
9. 9Step 9: In a skillet, add oil to a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. Heat slowly over medium to about 365 degrees F.
10. 10Step 10: While oil heats, stir matzo meal, potato starch, salt, and pepper into the potato mixture. Add beaten eggs and stir until well mixed. Season to taste.
11. 11Step 11: Scoop 3 tbsp of the potato mixture and shape into a tightly compacted disk.
12. 12Step 12: Place the disk carefully into the hot oil. The oil should sizzle but not pop; if it jumps or smokes, it's too hot. If it bubbles weakly, it's not hot enough. Use the first latke to test the oil temperature.
13. 13Step 13: Continue shaping latkes with 3 tbsp of mixture each. Fry in batches of 4-5 latkes at a time for 2-3 minutes per side until brown and crispy.
14. 14Step 14: Remove latkes with a metal spatula and place on the wire rack to drain. Serve fresh within 10 minutes if possible, or fry up to 2 hours ahead. They can also be frozen.
15. 15Step 15: To reheat: place latkes on an ungreased, unlined cookie sheet. Reheat from room temperature in a 375 degree oven for about 10 minutes (7 if convection), until heated through. From frozen, reheat for 15-25 minutes. Sprinkle with salt if desired and serve with applesauce and/or sour cream.