Yield: 8 pancakes
- 3 potatoes (Idaho Russets)
- 1/2 spanish onion (processed until smooth and watery)
- 3 Tablespoons matzoh meal (more or less)
- 2 medium-sized eggs
- vegetable oil
- salt and pepper
Cover unpeeled potato with cold water and bring to a boil. Boil for 3-4 minutes
and immediately transfer pot to sink and run cold water over the potatoes until cool.
Using a standard cheese grater, grate potato on the large holes and place in a mixing
bowl with the puréed onion, salt and pepper, and 2 eggs. Mix together and add
matzoh meal 1 Tablespoon at a time incorporating it into the mizture. The meal will
absorb the moisture. Stop adding the matzoh meal before the mixture becomes too dry.
The mix should be dry enough to stick together and hold its form when making pancakes.
Heat vegetable oil in a nonstick frying pan and sautée pancakes until golden brown
on both sides. Keep the flame on medium high so that the middle of the potato cake is
cooked through without burning the outside.
Serve with sour cream and applesauce. Garnish with chopped parsley.
The key to this recipe is to not get caught up with exact measurements, but rather to adjust
according to what you have and what you like. And most importantly - have fun!