I don't have a recipe, per se... You take about 15 (or so; I've never counted) medium russet potatoes, peel them and keep them under water in a large bowl. We use a food processor to grate them up in batches and then squeeze the mush out in a kitchen towel to remove the water. I process about 2/3 of them with the regular blade in the food processor and the rest with the shredder blade. I add peeled onions (about 4 small for the amount of potatoes here), and a few cloves of garlic to the last potatoes I process. When everything is chopped/grated, you mix it in a bowl with a few eggs, some flour or matzah meal (maybe a 1/4 cup?), and salt and pepper.

Fry in a half inch or so of hot fat. (Each latke uses a few Tb or so of the batter) Turn when browned on one side. We keep them in a warm oven between layers of paper towel to keep warm while the rest fry; but I would not plan to have them as leftovers, they are never half as good as the time they are made. - Sarah Gray