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.
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.