Peel and quarter potatoes and onion.

Divide into 3 batches and place in a food processor fitted with a stainless steel mixing blade.

Process each batch until there are no visible chunks and the mixture is smooth. Do not overprocess.

Drain mixture using a sieve placed over a large bowl. Press down gently to release liquid.

Pour drained potato mixture into a clean bowl. Add eggs, matzah meal, salt and pepper. Mix well.

Pour 1/2 inch of vegetable oil into 12- or 13-inch frying pan and heat on medium until the oil shimmers.

Using a slotted spoon, carefully place mounds of potato mixture into the hot oil.

Fry until brown on one side — about 3-4 minutes — and turn over and fry the second side until brown and crisp.

Place the browned latke on a plate lined with paper towels to absorb the excess oil and repeat steps 8 and 9 until the mixture is all used.

Serve with applesauce and sour cream if desired.