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2 lb Potatoes, medium -meal, potato flour or
2 md Onions, peeled -matzo meal
2 lg Eggs, well beaten 2 ts Baking powder
3 lg Tablespoons flour, cracker
1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
drain.
2. Using fine grating disk of food processor, or the finest side of a
four sided grater, grate potatoes into a medium bowl, grating the
onions with the potatoes as you work. (The juice prevents the
potatoes from darkening.)
3. Drain mixture through a large sieve set over a large bowl. Squeeze
handfuls of the potato/onion mixture over sieve, allowing liquid to
drain into the bowl. Let the liquid from the potatoes stand a few
minutes to allow starch sediment to collect in the bottom of the bowl.
4. Meanwhile, mix the potato/onion mixture with the eggs, flour,
baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon
more flour, if needed to thicken mixture to consistancy of cooked
cereal. Carefully pour or spoon off liquid from potatoes; add
sediment only to the potato-egg mixture, stirring till just blended.
5. Preheat oven to 250 degrees F. In a 12″ skillet, over medium high
heat, heat 1/2″ salad oil until hot but not smoking. Place heaping
tablespoons of the potato mixture in the hot oil; with back of fork,
flatten slightly. Fry about 5 pancakes at a time until golden,
turning once, 3 minutes in all. Remove pancakes with slotted spoon;
drain on paper towel lined baking sheet. Place in oven to keep warm
while frying remaining pancakes. If desired serve pancakes with
applesauce or sour cream.
Mary Riemerman from Regina Eisner
Yields
6 servings
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