4 cups grated Russet potatoes (about 4 medium potatoes)
2 bulbs fennel, grated
1/4 cup chopped fennel fronds, leafy parts only
1 medium onion, grated
2 eggs, beaten
1/4 cup matzo meal
freshly ground black pepper
In a large cast iron skillet or other heavy bottomed pan, heat about 1/4 inch oil.
Place the potato into a metal sieve over a large bowl. Press out any liquid. Pour out the liquid and place the potatoes in the bowl on top of the remaining starch. Use the same sieve to drain the fennel and onion over the sink. Add to the potato. Stir in spices, and the matzo meal. Form into flat patties. If they will not hold their shape, stir in additional matzo meal until they do. Fry in hot oil, flipping halfway through, until just golden.
Drain on paper towel lined plates.
Yield: about a 10 latkes, depending on size.