Wendy's Latkes

Using a box grater, coarsely grate onion.

Using the large shredder attachment affixed to the Kitchen Aid, grate the potatoes into a large bowl of water to keep from browning. (Keep this water, you’ll use it later)

Once all of the potatoes are grated, take them out of the water and lay on several dish towels and squeeze until COMPLETELY dry. Keep changing towels and squeezing until all the moisture is gone.

Squeeze the moisture out of the onions too (now throw all your wet stinky dish towels into the washing machine)

In a large mixing bowl lightly beat eggs, then whisk in matzoh meal.

Mix in the potatoes and onions, season with salt and pepper.

Now, take that bowl of water that the potatoes were in and pour off the water. You will be left with a white block of potato starch at the bottom of the bowl - it looks and feels like wet clay. Take that starch and mix it back into your latke mixture. This will give you nice, crisp latkes that won’t fall apart.

In a heavy bottomed griddle or fry pan heat plenty of vegetable oil and a little butter.

Drop scant 1/4 cup portions of potato mixture into the pan and flatten with spatula to form pancakes.

Fry until bottoms are golden-brown, 4-5 minutes, then turn over and fry until crisp an additional 4-5 minutes.

If you are going to eat right away, then drain on paper towels and serve.

Or place in a single layer in the freezer on a cookie sheet until frozen. Once frozen you can stack them put in a ziploc bag, whatever. If you don’t have room in the freezer then drain on paper towels and place in layers with wax paper between the layers until frozen.

To reheat, take straight from the freezer and bake in a 350 degree oven for 10 minutes, until crisp.

Serve with sour cream, or homemade crockpot applesauce (recipe follows)