Mom's Latkes

Latkes - Here is another one I don't use a recipe for. I will tell you the amounts I use but you would want to make a lot less so adjust it. I use 5 lbs potatoes, these should be russet or something, the thickish brown skin kind. You grate them into a bowl using the normal large grater side (not the small side). I mix in about 5-6 eggs, salt and pepper, and about a cup of matza meal. You stir it up, and add more matza meal if it seems too thin. Let it sit a few minutes (but not too long as it turns brown). Don't worry, actually, about it turning brownish pink, it's safe, you can't keep it from oxidizing or whatever. Then heat oil in frying pan and test by adding one grated strip of potato, if it sizzles but doesn't burn immediately the oil is a good temperature. I usually have my stove between medium and high, but closer to medium. All stoves are different. Put about four latke-sized dollops in the pan, flip when the edges start to brown. Drain on paper towels or newspaper, can keep warm in oven set at 250 degrees while you cook the rest.