Perfect Potato Latkes

• one 32 oz bottle of safflower or canola oil
• 10 lbs potatoes
• 2 onions
• 6 eggs, lightly beaten
• 1 Tbsp Salt
• 1/2 cup flower or matzo meal

1 Heat two large frying pans over medium heat. Add oil to the depth of 1/4 inch. Let the oil heat over low heat as you mix the latkes. 2 Wash and scrub the potatoes if you want to keep the skins on, or peel them. Grate the potatoes. This is easiest to do in a food processor, but can also be done with a hand grater. Grate the onions and mix with the potatoes in a large bowl. In a seperate bowl lightly beat the eggs and salt. 3 Add to the potatoes and mix thoroughly. Sprinkle the flour over the mixture and mix in. 4 Turn the heat under the oil to medium. The oil is ready when a bit of potato dropped init sizzle. Use a 1/3 cup measuring cup to scoop up the batter. Drop it into the hot oil and flatten with the back of a spatula. 5 Cook the latkes until golden brown on one side, about 4 to 5 minutes, then flip over and cook the second side until golden, another 3 to 4 minutes. When ready, remove to a plate covered with a layer of paper towels to absorb the oil. 6 Serve immediately or keep warm in a low oven (200F) until ready to serve. 7 Serve latkes with bowls of sour cream or applesauce.