Use shredding disc in your food processor. Pack potato and onion wedges into the tube. Process while pushing to press potatoes and onion down to the shredding disc.

After processing, remove shredding disc and food from the processor. Now use the steel cutting blade and mix together the matzah meal, salt, baking powder and white pepper into the mixer.

Process while adding eggs. Stop and scrape down the sides of the mixer as necessary. Now add shredded potatoes and onions and process for a few seconds until mixed.

In a skillet, add a 1/4 of an inch of oil and heat over medium high heat. Drop potato mixture by large spoonfuls into the oil.
Flatten each slightly and fry until golden brown on both sides. Drain oil on paper towels.

To keep the cooked pancakes warm and crisp while you are frying or to reheat them. Place in preheated 325 degree F. oven on a rack over a cookie sheet until warm.

Serve with yogurt, applesauce, sour cream.

Serves makes 15 - 18