Prepare a large bowl filled with cold water. Peel potatoes, and as you finish each, place in cold water to prevent browning. Heat oil in a large skillet over medium heat. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add eggs, matzoh meal, salt and pepper and mix well. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter. Blot excess oil with paper towels. Serve warm with applesauce or sour cream, if desired. Tips Cornmeal is a great substitute for matzoh meal and will also make your latkes nice and crispy. The Today Show Latke Sliders