|4||medium baking or russet potatoes|
|3||eggs, lightly beaten|
|2||tablespoons matzo meal|
|2||teaspoons kosher salt|
|1/2||teaspoon black pepper|
|6||tablespoons canola oil, or more if necessary|
1. Peel the potatoes and slice them in half lengthwise. In a food processor fitted with the grating disk, grate the potatoes through the feed tube. Transfer the potatoes to a large bowl.
2. Add the eggs, matzo meal, salt, and pepper. Mix well.
3. In a heavy 12-inch skillet, heat the oil over medium-high heat. Drop 6 to 8 spoonfuls of the batter into the hot oil. Flatten the mounds slightly using the back of a spoon. Fry for 3 to 4 minutes or until the bottoms are golden. Turn with a spatula and fry until the other sides are golden.
4. Drain on a paper-towel lined plate. Continue making latkes, adding more oil to the pan, if necessary. - Adapted from "Quick & Kosher: Recipes from the Bride Who Knew Nothing"