| 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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