Latkes

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2 ½ pounds baking potatoes

1 medium onion

2 large eggs, beaten

½ cup finely chopped scallions

¼ cup matzo meal

3 tablespoons unsalted butter

2 teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon baking powder

Vegetable oil, for frying

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To Serve

Applesauce, for serving

Sour cream, for serving

Smoked salmon, for serving

Salmon roe, for serving

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1. Preheat oven to 200 degrees.

2. Melt butter. Complete other steps to allow time to cool.

3. Coarsely grate potatoes & onions using a box grater.

4. In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry using a cheese cloth. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Do not salt potatoes in advance.

5. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder; mix well.

6. In a large skillet, heat an ⅛-inch layer of oil until shimmering. Spoon ⅛-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula.

7. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes.

8. Transfer the latkes to paper towels to drain, then transfer to a cookie sheet. Keep latkes in the oven as other batches are cooked.

9. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon, and salmon roe.

NOTE : Half of this recipe was still more than enough.