Prep: 15 minutes. Total: 40 minutes.

Russet potatoes are the best for baking.

Ingredients:

3 baking potatoes, peeled and shredded

1 medium onion, finely chopped

1/2 cup frozen peas, thawed

1/4 cup matzah meal

2 large eggs, beaten

1/4 teaspoon curry powder

1 teaspoon kosher salt

1 cup canola oil

Sour cream for serving

1 (10-ounce) jar chutney, any variety

Directions:

Line a cookie sheet with paper towels.

In a large bowl, mix together potatoes, onion, peas, matzah meal, eggs, curry powder, and salt.

In a large nonstick saute pan, heat 1/4 cup oil over high heat until shimmering but not smoking, about 1 minute. Ladle about 1/4 cup batter per latke into the hot oil, spreading batter to form a 3-inch round. Make 3 latkes at a time. Reduce heat to medium and cook for 4 minutes on each side, until latkes are golden. Remove from oil and place on paper towels to drain.

Continue making latkes, three at a time, until all of the batter is used. Add oil to the pan as necessary, heating oil after each addition before adding more batter.

Serve with sour cream and chutney.