1. Preheat oven to 250 degrees F. Line cookie sheet with paper towels. 2. n bowl, with fork, lightly beat egg. Stir in chives, matzo meal, onion, lemon juice, salt, and pepper. In food processor with shredding disk, shred potatoes. Place potatoes in colander in sink; squeeze out liquid. Stir potatoes into egg mixture. 3. In nonstick 12-inch skillet, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture by scant 1/4 cups into oil to make 6 latkes. Flatten each latke into 3-inch round. 4. Cook latkes 8 to 10 minutes or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined cookie sheet. Keep warm. 5. Repeat, stirring mixture each time before frying and adding more oil for each batch. Serve with applesauce and sour cream.
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