- 2 pounds Idaho potatoes, well scrubbed but unpeeled
- 1 medium onion
- 2 eggs
- ¼ cup matzo meal or all-purpose flour
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (24 servings)
102 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 15 milligrams cholesterol; 8 milligrams sodium
- Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
- Drain potatoes and onions.
- Mix in eggs, then matzo meal or flour. Season with salt and pepper.
- Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.
- Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.
- Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.
- These pancakes can also be made by substituting zucchini, unpeeled and coarsely grated, for half the potatoes.