Crispy Latkes, Perfect, Simple

• 5 cups of shredded peeled russet potatoes, or about 3 large ones
• ½ peeled shredded yellow onion
• 1 ½ teaspoons of baking powder
• 3 eggs
• 1 cup of matzo meal
• Kosher salt and fresh cracked pepper to taste
• Grape seed oil for frying
• 2 tablespoons of schmaltz for frying
• Optional toppings: applesauce, sour cream, chopped chives, fresh dill

Instructions

• Add the potatoes to a large bowl and rinse well under cold water. Transfer the shredded potatoes onto a large piece of cheesecloth and squeeze as much liquid out as possible.
  
• Add the potatoes back to the bowl and mix them with the onions, baking powder, eggs, matzo meal, salt and pepper until combined.
  
• Make 16 individual patties and place them on a sheet tray lined with parchment paper.
• Next, add the oil and schmaltz to a medium size frying pan over medium heat and by using utensils, cook the latkes until they are golden brown on each side and cooked throughout, about 4-5 minutes per side.
  
• Drain the latkes and then serve them hot with optional garnishes.