Instructions

1. In a food processor fitted with the grating disk, grate the potatoes.Empty the potatoes in a linen lined colander. Gather up the sides of the linen and wring out the potatoes multiple times to remove all of the liquid.Set the linen back into the colander, open up the linen and sprinkle 1 teaspoon of salt on top of the potatoes. The salt will help draw out any remaining water.
2. In a heavy bottomed pot, fill it 1/2″ deep with the oil and put the heat to medium high.
3. Grate the onions in the food processor.
4. Re-wring the potatoes again to remove the last bit of liquid.
5. Place the potatoes and onions in a large bowl.
6. Add in the eggs, matzo meal, remaining salt, black pepper and chives.
7. Mix well to combine – I use my hands as I find it easier to do it this way.
8. Test the oil by dropping a piece of potato in it. If it bubbles up and starts to sizzle immediately, the oil is hot enough.
9. Take 2-3 tablespoon of the potato mixture in your hands and form a flat patty, leaving the edges raggedy.
10. Carefully place in the oil and continue making 2-3 more latkes (depending on your pan size). Do not overcrowd.
11. Fry on each side for about 3-5 minutes (you want them crispy and a deep golden brown color).
12. Remove from the pan and place on paper towel lined pan. Immediately sprinkle with more kosher salt.
13. Serve with sour cream, apple sauce (I vote for chunky) or even ketchup!