Potato Pancakes: Difference between revisions
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==Ingredients== | |||
* 2 large eggs | * 2 large eggs | ||
| Line 10: | Line 10: | ||
* Applesauce and sour cream for serving (optional). | * Applesauce and sour cream for serving (optional). | ||
==Method== | |||
# In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry. | # In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry. | ||
# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired. | # Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired. | ||
==Yield== 4 servings (about 24 small pancakes). | |||
[http://www.nytimes.com/2006/12/06/dining/061frex.html|New York Times] | [http://www.nytimes.com/2006/12/06/dining/061frex.html| New York Times] | ||
Revision as of 00:11, 29 March 2009
Ingredients
- 2 large eggs
- 3 cups grated drained all-purpose potatoes
- ¼ cup grated onion
- 1 teaspoon salt, more to taste
- ¼ teaspoon freshly ground black pepper
- 2 to 4 tablespoons matzo meal, or as needed
- Canola oil, for frying
- Applesauce and sour cream for serving (optional).
Method
- In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
- Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.
==Yield== 4 servings (about 24 small pancakes).