Crispy Potato Latkes

From the December 2019 Hannaford's "Fresh" magazine. It says that the potato starch, saved from soaking shredded potatoes in water, is the secret to making the crispiest latkes ever -- and they were good enough to make me want to save the recipe on line.

• 1 small yellow onion
• 2 large eggs
• 1/4 C matzo meal or breadcrumbs
• 1/4 C chopped fresh parsley (I omitted this)
• 1 t salt
• 1/4 t ground black pepper
• 3 lb potatoes, peeled (original recipe calls for russet)
• 3/4 C vegetable oil

Beat eggs in a large bowl

Grate onion coarsely into the eggs

Mix in matzo meal, parsley, salt, and pepper.

Fill a second large bowl with cold water. Shred potatoes, transferring to the water as you go.

Remove a third of the potato shreds from the water, shaking off excess water, and transfer to a clean kitchen towel. Wrap up, then twist towel to wring water into sink. Transfer shreds to the bowl with the onion mixture. Repeat with two remaining portions of potato shreds.

Wait a few minutes to allow most of the potato starch to settle out of the bowl of water. Carefully pour off water and add starch to the onion and potato mixture. Mix well.

Add enough oil to cover the bottom of a large nonstick skillet 1/4 inch deep. Heat until shimmering. Drop 1/4 cup portions of potato mixture into the oil and flatten to 1/4 inch thick. Fry, flipping once, until brown and crispy on both sides.