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Ingredients
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 analysis per serving
8 grams carbs; 13 milligrams cholesterol; 104 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 118 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Drain potatoes and onions.
- Step 3
Mix in eggs, then matzo meal or flour. Season with salt and pepper.
- Step 4
Pour oil into a heavy skillet, preferably cast iron, to a depth of ¼ inch, and heat. Oil should be very hot but not smoking.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
switch out flour for potato starch!
I grate the potatoes in my food processor and then return them to the bowl to chop, just pulsing on and off a few times. I think this yields the best texture. Also I drain the potatoes by squeezing in a dish towel.
I made these with half zucchini and half potatoes and they were excellent. Served with homemade applesauce and sour cream!
Simple and authentic
I grate the potatoes in my food processor and then return them to the bowl to chop, just pulsing on and off a few times. I think this yields the best texture. Also I drain the potatoes by squeezing in a dish towel.