Makes about 24 latkes. This is for a Weber gas grill.
- 5 lb russet potatoes
- 8 eggs, well beaten
- 1/2 C minced onion (optional)
- 1-1/2 t baking powder
- 2-4 t salt
- white pepper to taste
- 9 T matzo meal
- Vegetable, peanut or other mild oil for frying.
- Peel potatoes and cut into large chunks.
- Grate potatoes with food processor.
- Cover grated potatoes with very cold water in a large bowl and allow to soak at least 15 minutes up to 1 hour.
- Combine dry ingredients (baking powder, salt, white pepper, and matzo meal in a bowl.
- Grate onion if using.
- Remove grates from grill, then preheat grill to high.
- After soaking time, drain potatoes and squeeze out as much liquid as possible.
- Place 2 cast iron pans directly on flavorizer bars and add oil to a depth of about 1/4 inch. Begin heating oil to quite hot but not scorching.
- Add all ingredients into a very large bowl, or split between 2 large bowls, and mix thoroughly with hands.
- When the oil is hot, fry the laktes in batches.
These can be frozen and reheated later. Let the the latkes cool in a single layer on baking sheets. Freeze in the freezer when cool. When the latkes are frozen solid, carefully transfer to aluminum baking pans, cover, and return to freezer. When ready to serve, heat for about 15-20 minutes on baking sheets in a 425° preheated oven until crispy and golden brown.