These are the beloved basic potato latkes my family grew up with. Serve with applesauce or sour cream.

Makes 12 to 14 latkes, 4 to 6 servings

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1 pound potatoes, peeled

1 large onion (½ pound), sliced in half crosswise

2 large eggs, beaten

1 teaspoon salt

¼ teaspoon pepper

½ cup matzo meal

¼ cup vegetable oil

Grate the potatoes on the medium or fine side of a grater and place in a fine wire-mesh strainer placed over a bowl. Grate the onion on the medium side of a grater and transfer to a separate strainer. Let both stand 10 minutes to drain liquids. Press down gently to extract as much moisture as possible.

Transfer the potatoes to a bowl, add the grated onion, beaten eggs, salt and pepper, and mix well. Fold in matzo meal. Let stand for 10 minutes, while heating oil in a medium skillet.

Scoop up one heaping tablespoon of the mixture and place in the hot oil. Press down gently with the back of a spoon to flatten. Repeat to form 4 to 5 latkes, depending on size of pan, leaving space between them to facilitate turning.

Cook on medium heat until golden, turn over with a spatula (or use two — one from each side for leverage) and cook the other side. Remove and place on paper towels to absorb excess oil. Repeat to use all potato-matzo mixture. Serve warm.

(From "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer, 2004, Harper-Collins, $29.95)