Potato Pancakes

2 pounds mealy russet potatoes, peeled
1 medium onion, coarsely grated
2 eggs, lightly beaten
2 tablespoons matzo meal, or as needed
salt and pepper to taste
1 dash sugar to encourage browning
vegetable oil for frying
sour cream, yogurt, and/or applesauce

Grate potatoes. Squeeze to remove as much moisture as possible. Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this mixture and puree in a food processor or blender, then recombine it with the remaining mixture. Add more matzo meal if needed to make a thick batter. Heat the oil in a heavy frying pan. You will probably get by on a slick about 1/8 inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake. Use a large spoon to drop portions of the mixture into the hot oil. For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier edged disks, flatten the batter with a spoon as soon as you add it to the pan. Cook until golden brown, about 4 minutes, then turn and repeat on the other side. Latkes don't take kindly to being turned too many times and become rather heavy as they continue to flip. When golden on both sides, remove to paper towels and drain for a moment before serving. Accompany hot latkes with sour cream, yogurt and/or applesauce

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