Here it is, the Top Latke recipe as much as I can remember. The ingredients are right, but the quantities may be subjective.
7 lb or so white potatoes, washed but not peeled
3 large sweet potatoes, washed but unpeeled peeled
2 large onions
2 jars prepared horseradish
9 eggs
1/2 cup vegetable oil (if deep frying, omit oil)
1 1/2 cup matzoh meal
Some Kosher salt
Some ground black pepper
1) Into a large bowl, shred 6 lb of white potatoes and 2 of the sweet potatoes. I like to do it by hand, but you can use a food processor.
2) Into the same bowl, grate the remaining potatoes and sweet potatoes.
3) Sprinkle mixture generously with salt, but don't overdo it.
4) Mix the potatoes and salt and allow to stand 10 minutes.
5) Transfer potatoes to second large bowl, leaving water and starch behind. 6) Add pepper and matzoh meal to potato and salt mixture.
7) Mix.
8) Crack eggs into bowl, discarding shells. If frying on a skillet without deep oil, add oil at this point. If frying in a deep pan in oil, do not add oil.
9) Add Horseradish.
10) Mix.
Use a fork or spoon to transfer mixture to hot pan. Cook until potato mixture turns brown on the edges, then flip. Cook to taste, and it's OK to err on the side of crispy.
I prefer a crispy pancake that holds together. You will want to experiment with cooking times and temperatures. We had good results pre-baking the pancakes on a greased cookie sheet or baking stone in a 400 degree oven for 20 minutes prior to frying. This reduced the frying time and allows for a less crispy although golden brown pancake that is cooked through and through.
