Ingredients:

  • 5 lbs Russet potatoes, peeled and kept in cold water
  • 3 large yellow onions
  • 1 tbsp lemon juice
  • 6 large eggs, room temperature
  • 1/2 cup avocado oil
  • 1/3 cup avocado oil for the baking dish
  • 1/2 cup matzah meal
  • 2 tsp kosher salt
  • 1 tsp finely ground white pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Pour 1/3 cup of avocado oil into a 9x13 inch Pyrex or heavy ceramic baking dish and place it in the oven while it preheats until the oil is shimmering.
  2. Grate the potatoes and onions using a food processor with a grating disc. Immediately transfer the shreds to a large muslin cloth or heavy-duty tea towel.
  3. Twist and squeeze the cloth with force over the sink to remove as much liquid as possible to prevent a soggy interior.
  4. Transfer 1/4 of the dried potato mixture back to the food processor fitted with the 'S' blade. Pulse until it forms a thick paste, which will act as the binder.
  5. In a large mixing bowl, whisk the 6 eggs until frothy and pale. Fold in the squeezed potato shreds, the potato paste, 1/2 cup avocado oil, matzah meal, lemon juice, salt, and white pepper.
  6. Carefully remove the hot baking dish from the oven. Pour the potato mixture into the sizzling oil. Bake for 1 hour and 15 minutes, or until the top is deep mahogany and the edges are crisp.