2½ pounds baking potatoes, peeled and coarsely shredded on a box grater
1 medium onion, coarsely shredded on a box grater
2 large eggs, beaten
½ cup finely chopped scallions
¼ cup matzo meal
3 Tbsp unsalted butter, melted and cooled slightly
2 tsp kosher salt
½ tsp black pepper
½ tsp baking powder
Vegetable oil, for frying
Applesauce, sour cream, smoked salmon and salmon roe, for serving
Directions
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom.
Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper, and baking powder to a bowl; mix well.
In a large skillet, heat ⅛-inch layer of oil until shimmering. Spoon ¼ cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with spatula.
Fry the latkes over moderately high heat until golden and crisp, turning once, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
Serve with applesauce, sour cream, smoked salmon, and salmon roe.