Tony's Table: Potato Latkes

NEW YORK (CBS 2) - In honor of the first night of Hanukkah, CBS 2's Tony Tantillo learns how to make potato latkes from the one and only 2nd Ave Deli restaurant.

Potato Latkes (makes 20)

2 1/2 pounds potatoes, peeled and quartered
2 lg onions (use 1 1/2 cups grated: don't tamp down)
3 lg eggs, beaten
1 tsp baking powder
3/4 c. corn oil
1 c. flour
2 1/2 tsp. salt
1/4 tsp. pepper
2 c. matzo meal

1/2 c. corn oil for frying

applesauce
non-dairy or regular sour cream

1. In a food processor, fine-grate potatoes (don't liquefy; leave some texture) and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes.

Note: If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.

2. Add eggs, baking powder, 3/4 cup corn oil, flour, salt and pepper; mix well. Fold in matzo meal, making sure that everything is thoroughly blended.

3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into a pan to create pancakes about 3 1/2 inches in diameter. Fry on lowheat for 3-4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.