Ingredients
- 3 Idaho potatoes, grated finely by hand
- 1 medium onion, grated
- 1 or 2 eggs, beaten
- Matzo meal
- Canola oil
- Kosher salt to taste
- Serve with applesauce
Directions
In a mixing bowl add eggs to grated potato and onion. Add Matzo meal until pancakes are to desired consistency. In a hot frying pan heat canola oil. Drop a soup-spoonful of the mixture into hot canola oil; flatten with back of spoon. When browned, flip and brown on other side. Transfer pancakes to paper towels to drain. Sprinkle with salt. Keep warm in the oven on a cookie sheet. Serve with applesauce.
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By torba97_12904148
Fremont, CA
on May 11, 2013
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Texture and flavor for spud-pancakes...great|
Made in average size...great for dinner with pork roast;
Made about size of silver dollar...great for happy hour-type party...crispy!
FYI...this recipe includes use of matzo meal vs. typical flour on grated potatoes. I tried POTATO FLOUR and/or POTATO STARCH...then followed recipe. Real good.
Annie, Fremont, CA
By CookinginCleveland
Broadview Heigh...
on November 26, 2011
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Excellent recipe - crispy and delicious, with a delightful onion-y tang. These reminded me of the pancakes made at a German restaurant I worked in which the owners have since sold. I never thought I'd have those again! P.S. I too used flour instead of Matzo meal. You will be able to feel when the batter is the right consistency (not soupy but not stiff.
By malloys4_12178568
Pittsburgh, 78
on September 27, 2009
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I used flour insted of Matzo and they turned out great. I was a little confused as to how much flour to use, since the recipe was not clear, but I used about a half a cup and they turned out great. My neighbor realy liked them
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