Crispy Potato Latkes

Instructions

1. Fill a large bowl with ice water and add a tablespoon of vinegar (I use apple cider) or a squeeze of lemon juice. Set a smaller colander or sieve inside.
2. Clean your potatoes (I scrub them but do not peel), and grate them using a food processor or box grater (large holes). As you grate the potatoes, add them into the colander set inside the ice water to keep them from discoloring. (The vinegar/lemon juice prevents oxidation).
3. Once you are done grating all the potatoes, strain them well from the ice water mixture. You should have about 4 cups of shredded potatoes. Use a dish towel or cheese cloth to wring out all the ridisual water and discard the liquid.
4. Start heating up a skillet with frying oil over medium-low heat.
5. Put the shredded, wrung out potatoes into a large mixing bowl. Add the shallots, cornstarch, eggs and matzo meal. Mix well with your hands.
6. When the oil is hot enough to fry (check by placing the end of a wooden spoon in the oil; if there are bubbles around it, it's hot), season the mixture with salt, pepper and garlic powder, and mix again with your hands.
7. Working in batches (to not overcrowd the pan), use a 1/3 cup measure to portion out the latkes into the oil and press them down with a spatula to flatten. Cook 3-6 minutes, or until they are deeply golden-brown.
8. Remove from the oil when they are golden brown, and season lightly again with some salt right when they come out of the oil so it sticks.
9. Top with fresh dill, if desired, and serve with apple sauce (or sour cream but I don't approve).