Ingredients:

  • 5 lbs Russet potatoes
  • 2 large yellow onions
  • 0.5 cup schmaltz or extra virgin olive oil
  • 6 large eggs, separated
  • 0.25 cup matzah meal
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp ground turmeric

Instructions:

  1. Preheat oven to 400°F (200°C). Pour the schmaltz or olive oil into a 9x13-inch baking dish and place it in the oven to heat until the fat is shimmering.
  2. Grate the potatoes and onions using a box grater or food processor. Transfer immediately to a cheesecloth and squeeze out as much liquid as possible into a bowl.
  3. Let the potato liquid sit for 2 minutes, then carefully pour off the water, keeping the white potato starch (sludge) at the bottom of the bowl.
  4. In a large mixing bowl, combine the squeezed potatoes and onions, the reserved potato starch, egg yolks, matzah meal, salt, pepper, and turmeric.
  5. In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture until just combined.
  6. Carefully remove the hot baking dish from the oven and pour the batter into the sizzling oil. Bake for 65 minutes until the top is deep golden brown and the edges are crisp.