1-1/2 pounds russet potatoes (3 to 4 potatoes), 1/2 medium yellow onion–peeled and quartered, 1 large egg, 2 tablespoons matzo meal or unseasoned dry breadcrumbs, 1 teaspoon salt, 1/8 teaspoon black pepper, 1 cup canola oil or chicken schmaltz (or a combination of both), Applesauce and sour cream, for serving

1. Grate onions and potatoes coarsely in a food processor or by hand. 2. Using paper towels or cheese cloth, squeeze out the liquid into a bowl and set aside. This is potato starch you’ll use later. 3. Mix potatoes, onions, matzo meal, egg, salt and pepper into bowl of potato starch. Mix well with fingers and set aside for at least ten minutes. 4. Heat oil or schmaltz in a large skillet over medium high heat until a small piece of potato sizzles immediately. 5. Scoop out 1/4 cup portions of mixture and form into patties with fingers. 6. Fry until deep, golden brown; 4-5 minutes on each side. 7. Place on paper towel lined rack to cool. 8. Serve with applesauce or sour cream.