| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
.ba, 1094, Main dish, Vegetables |
22 |
Pancakes |
INGREDIENTS
| 4 |
md |
Russet potatoes (about 2 lb), peeled, cubed |
| 2 |
lg |
Eggs |
| 1 |
sm |
Onion, finely grated |
| 1/3 |
c |
Matzo meal |
|
|
Vegetable oil |
|
|
Sour cream |
|
|
Applesauce |
INSTRUCTIONS
Using on/off turns, finely chop potatoes in processor. Transfer to strainer
set over large bowl and drain well, pressing hard on potatoes. Discard
potato juices. In large mixing bowl, whisk eggs to blend. Mix in potatoes
and onion. Add matzo meal and stir to blend. Season potato mixture with
salt and pepper.
Preheat oven to 200'F. Pour oil into heavy large skillet to depth of 1/4
inch. Heat over medium heat. Working in batches, drop potato mixture into
skillet by 1/4 cupfuls. Using metal spatula, flatten into 3-inch diameter
pancakes. Cook until brown and crisp, about 5 minutes per side. Transfer
pancakes to paper towels to drain. Keep warm in preheated oven while
cooking remaining potato pancakes. Serve pancakes warm with sour cream and
applesauce.
Bon Appetit/October/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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