Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Jewish
Amount Measure Ingredient -- Preparation Method
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2 lb Potatoes, medium
2 md Onions, peeled
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
-meal, potato flour or
-matzo meal
2 ts Baking powder
Pare potatoes; let soak in bowl of ice water for 2 or 3 hours,
drain.
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.)
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.
Meanwhile, mix the potato/onion mixture with the eggs, flour,
baking powder, 1 ts salt and dash of pepper. Add 1 tb more flour,
if needed to thicken mixture to consistency of cooked cereal.
Carefully pour or spoon off liquid from potatoes; add sediment only
to the potato-egg mixture, stirring till just blended.
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.
