Instructions
Grate the potatoes and onion into a bowl or, if using a food processor, shred the potatoes and onion together, then replace the shredding disk with the S-blade and process the vegetables to a fine consistency.
Either squeeze the vegetables in a kitchen towel over a bowl or place the mixture in a rigid strainer set over a bowl and press the vegetables.
In either case, wring or squeeze out as much liquid as possible.
Place the vegetables in a large bowl.
Add the matzoh meal or breadcrumbs or use the solid potato starch that remains at the bottom of the bowl containing the squeezed liquid.
Stir in the eggs, salt, pepper and baking powder.
Heat about 1/4" vegetable oil in a cast iron or other heavy heat retaining skillet over moderately high heat.
Drop some of the potato mixture into the pan, using equal amounts to make each pancake.
Fry for per side or until the pancakes are golden brown and crispy.
Drain on paper towels.
Makes about 12