Instructions: Using on/off turns, finely chop potatoes in processor. Transfer to strainer set over large bowl and drain well, pressing hard on potatoes. Discard potato juices. In large mixing bowl, whisk eggs to blend. Mix in potatoes and onion. Add matzo meal and stir to blend. Season potato mixture with salt and pepper.

Preheat oven to 200F. Pour oil into heavy large skillet to depth of 1/4 inch. Heat over medium heat. Working in batches, drop potato mixture into skillet by 1/4 cupfuls. Using metal spatula, flatten into 3-inch diameter pancakes. Cook until brown and crisp, about 5 minutes per side. Transfer pancakes to paper towels to drain. Keep warm in preheated oven while cooking remaining potato pancakes. Serve pancakes warm with sour cream and applesauce.

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