This is actually my interpretation of Dad’s recipe, as I’ve modified it a bit over the years.
1 very large onion (or 2 medium onions), peeled
5 lb russet potatoes, peeled
1/3 lb matzah meal (or unseasoned breadcrumbs)
In a large bowl, grate the onion and the potatoes. Break the eggs into a small bowl and whisk together, then add to the potato mixture. Salt to taste. (Though, don’t actually taste it.. I mean, there’s raw egg in there.)
Add the matzah meal and mix together. There shouldn’t be a lot of liquid left at this point.
Place a paper towel on a plate and prepare a stack of additional paper towels.
Cover the bottom of a large pan with oil and heat over medium. Give the oil a minute or two to come up to temperature, then add a heaping tablespoon of mixture to the oil. Use the back of the spoon to flatten out the mixture. Fry until you can see the sides browning, then flip over and fry for another minute or so. This is your taster – make sure you have enough salt.
Making sure to mix to reincorporate the liquid before each batch of latkas, continue frying latkas until you are out of mixture. You will need to add oil between every couple batches. Place the latkas on the plate when done, adding a new paper towel between each layer. (This allows the oil to drain into the paper towels rather than pool on the plate.)
Enjoy warm with sour cream or applesauce.
Use a grater with large holes.
If the mixture is too liquidy, add more matzah meal.
Place the mixture against the sides of the pan to make oval latkas.
Recipe here (though I didn’t know that at the time I made them and just rewound the video a bunch). A note to make this easier, though: the dough is super sticky, so make sure to flour everything thoroughly: your hands, your counter, your rolling pin. This also makes it a lot easier to pick the sufganiyot rounds up once they’ve risen; if they stick to the counter, they’ll become misshapen and not rise much during the frying part.
Also, I wasn’t able to get my deep fryer up to 350 for some reason, but they turned out perfectly around 310, so don’t stress too much.