These latkes are great as is. But, corn meal is a great substitute for matzoh meal and will also make your latkes gluten-free and nice and crispy.
Prepare a large bowl filled with cold water.2.
Peel potatoes, and as you finish each, place in cold water to prevent browning.3.
Heat oil in a large skillet over medium heat.4.
Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.5.
Add eggs, matzoh meal, salt and pepper and mix well.6.
Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.7.
Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.8.
Blot excess oil with paper towels.9.
Serve warm with applesauce or sour cream, if desired.
For the applesauce:1.
Preheat oven to 325 degree F.2.
Grate apple on medium side of box grater. Mix with cinnamon and nutmeg.3.
Place with water in a 9 x 13 baking pan.4.
Bake at 325 degree F for 20 minute stirring halfway. Serve warm cold or at room temperature.