Potato Pancakes
Potato Pancakes recipe
Yield
2 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
matzo meal
|
*
|
| 2 | cups |
potatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
matzo meal
|
*
|
| 473 | ml |
potatoes
|
|
Directions
Peel and grate the raw potatoes; drain off all water.
Put the potatoes into a large bowl and add the onion, eggs and seasoningandgt; add the matzo meal/flour and mix well.
Heat the cooking fat in a medium frying pan.
Drop in the potato mixture, about 1½ tablespoon makes a nice pancake.
Spread the mixture thin to make larger pancakes, makes them lighter and tastier.
Fry until golden brown; turn them over and repeat.
Serve with applesauce or sour cream.
Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes.
