Step 1

In large bowl, whisk together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

In food processor fitted with large grating disk (or on large holes of box grater), grate potatoes, cutting as necessary to fit into feed tube, then grate onions. Add to bowl with eggs and toss to combine. Toss with matzo meal, then parsley and all but 2 tablespoons dill.

Step 3

Heat 2 tablespoons oil in large skillet on medium. Carefully add 5 large spoonfuls of potato mixture (about 1/4 cup each) into skillet. Flatten into 3-in. pancakes and cook until browned and crisp, 4 to 6 minutes per side; transfer to wire rack or paper towel–lined plate.

Step 4

Repeat with remaining potato mixture, adding more oil to skillet as needed; when nearing end of potato mixture, drain and discard any liquid from bottom of bowl.

Step 5

In small bowl, combine sour cream with remaining 2 tablespoons dill. Serve immediately with latkes.