2 1/2 lb Potatoes; peeled and
; quartered
2 lg Onions; (use 1 1/2 cups
; grated, don’t tramp
; down)
3 Eggs; beaten
1 ts Baking powder
3/4 c Corn oil
1 c Flour
2 1/2 ts Salt
1/4 ts Pepper
2 c Matzo meal
1/2 c Corn oil for frying
Applesauce
Non-dairy of regular sour
-cream
In a food processor, fine grate potatoes (don’t liquefy; leave some
texture), strain to eliminate excess liquid. Don’t overdo it; just let the
water drain out. Fine grate onions, and mix in a large bowl with potatoes.
Note: If you don’t have a food processor, you can grind the potatoes and
onions in a meat grinder.
Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper; mix
well. Fold in matzo meal, making sure that everything is thoroughly
blended.
Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen
spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry
on low heat for 3 to 4 minutes until underside is deep golden brown, turn,
and fry for another minute or 2. Drain on paper towels. Serve with
applesauce and/or sour cream.
Yields
1 servings