squeeze the grated vegetables in your hands till all the chalky white liquid comes out. throw it away.
beat the eggs and stir them into the potatoes and add the matzo meal. then add a few grinds of black pepper and plenty of salt – more than a pinch and less than a teaspoon. taste the mixture even though it's raw: too little salt will make it bland. add the salt gradually, tasting as you go. pour ½ inch of oil into a frying pan and heat it for about a minute. place spoonfuls of the mixture all over the pan, not too close together. the oil should sizzle as soon 