| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Clprime3 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MC_Buster. Per serving: 4121 Calories (kcal); 183g Total Fat; (40% calories from fat); 79g Protein; 537g Carbohydrate; 561mg Cholesterol; 6066mg Sodium Food Exchanges: 34 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036 Converted by MM_Buster v2.0n.
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