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4 eggs
4 potatoes, peeled
1 c. salad oil
Salt to taste
2 onions, minced
1/2 c. matzo meal or flour
Pepper to taste

In large bowl, mix eggs and onion; set aside. Coarsely shred potatoes. At same time, add potatoes and matzo meal to egg mixture, stir. Put about 1 teaspoon oil in a non-stick frying pan over medium- high heat. Into hot pan, ladle 1/4 cup potato mixture for each latke; flatten and spread into 3 inch round.

Cook 2 or 3 latkes at a time until golden and crisp on both sides, 6 to 8 minutes total. Add oil as needed to prevent sticking. Drain on paper towels. When all are cooked, lay in single layer on baking sheets. If made ahead, cover and chill up until next day.

To reheat and crisp, bake latkes, uncovered in 425 degree oven until sizzling hot, 10 to 20 minutes. Season with salt and pepper to taste. Yields: 24 latkes.

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