Bubbe’s famous latkes with apple sauce and sour cream
Wash carefully 3 pounds of Yukon gold potatoes and then shred using a box grater or a food processor on a fine grate, alternating with two large Vidalia onions. Squeeze the potatoes out using cheesecloth or a lightweight dish towel. Add two large eggs, ½ cup matzoh meal, ¼ cup potato starch, and a tablespoon of salt. Heat canola oil in a frying pan. Gently add a generous tablespoon of the mixture into the pan at a time until the pan is reasonably full. Turn once and cook until the latkes are nicely browned on both sides. Drain on paper towels and serve immediately with sour cream and unsweetened apple sauce or Zayde’s gravlax.