Wash your potatoes and shred them on the large holes of a box grater, or use a food processor to grate them. You can peel them or leave them unpeeled. Peel and shred the onion. Gather the shredded vegetables (you may have to work in batches) in a clean kitchen towel and squeeze out as much moisture as possible.

Add the dried vegetables to a large mixing bowl. Toss with the salt. Whisk the two eggs in a small bowl and then add to the potato mixture along with the matzo meal. Stir to combine.

Heat oil in a large skillet or Dutch oven. You can use a high-heat oil like canola or avocado. Olive oil is traditional but does not have a very high smoke point. Whatever oil you use you want it to be hot and keep a close eye on it while cooking to adjust higher or lower as the latkes cook. The oil should not be too deep, only about 1/4 – 1/2 inch, they shouldn’t be totally submerged.

To form the latkes you can scoop large spoonfuls and place in the hot oil and then press each flat. Do not overcrowd your pan while frying. Fry them until they are crispy and golden, about 3-4 minutes per side. Remove them to a paper towel-lined plate to drain and sprinkle with a bit of kosher salt while still hot. (If you are making a lot you can keep them warm in a 200-250 degree oven.)

Once all the latkes are fried, sprinkle with chives and serve hot with apple sauce and sour cream on the side.