Take a handful of grated potatoes and squeeze the liquid out of it. Place in a bowl. Continue until all the grated potatoes are squeezed, with minimal liquid remaining. (You can use a cheesecloth.)

Mix the rest of the ingredients together, adding the matzah meal last, and set aside.

On medium flame, warm up a medium-size skillet and pour in the oil. Fill up a regular soup spoon with the mixture and gently place in the oiled skillet. Continue adding latkes while keeping space between one latke and another. Wait till you see the edges getting brown and use a spatula to flip all of them. After a few minutes, gently flip them again if any need more time and remove onto a flat tray padded with paper towel to absorb the excess oil.

Chop coarsely orange rind, and boil with a pinch of baking soda for five minutes. wash off, drain. and set aside.

In a medium saucepan place the oil or melt the butter. Add the orange juice, sugar and orange rind. Bring to a boil, lower the heat and simmer for 10 minutes.

In a small bowl mix the cornstarch and water to a paste.

Stir into the sauce and cook until thickens slightly.

You can use it right away or let it cool and refrigerate. Reheat before serving.

You can add a drop of orange blossom water if you like it. Enjoy and happy Chanukah.