Tuesday, November 30, 2010


4 medium russet potatoes, peeled
2 eggs, lightly beaten
1 medium yellow onion, peeled and 
   finely chopped
2 tbsp. matzo meal
Salt and freshly ground black pepper
2 cups safflower or canola oil
1. Grate potatoes on the large holes of a box grater. Working with small handfuls at a time, squeeze out moisture from potatoes and transfer potatoes to a large bowl. Add eggs, onions, matzo meal, and salt and pepper to taste and stir until well combined.
2. Heat oil in a large deep skillet over medium heat until hot but not smoking. Working in small batches, shape potato mixture into loose 3" disks, using a scant 1⁄4 cup for each disk, and fry in hot oil, turning once, until golden brown and crisp on the outside, 2–3 minutes per side. Transfer potato pancakes with a slotted spatula to paper towels to drain.
3. Season potato pancakes to taste with salt while still hot or serve with sour cream and/or apple sauce, if you like.

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