I like mine crispy on the outside and just a little soft on the inside. How about you?
Here’s my recipe:
5 pounds potatoes, peeled and quartered
2 yellow onions, quartered
½ cup egg replacer
1 cup matzo meal (flour, bread crumbs, or panko bread crumbs can also be substituted)
1 tsp salt
½ tsp pepper
Oil for frying
Grate the potatoes and onions together in the food processor. Mix in the dry ingredients. Let the mixture stand for about 5 to 10 minutes. Heat a sauté pan with a thin layer of oil to medium high. You can use canola, vegetable, or even peanut oil. Form about a 2 tablespoon ball gently in your hands so it does not fall apart. Drop it into the pan and flatten lightly with the spatula. Allow the pancakes to fry for a few minutes before moving them or else they may fall apart. Flip them over and press gently to flatten. Cook until golden brown.
Feeds about 8-10 people.
Serve with your choice of Tofutti sour cream or applesauce.
3 comments:
Wow, Drew--These look fantastic!
thanks for the recipe! i like boiling and mashing my potatoes before frying, kind of a mashed potato pancake--but that's how my assimilated mamma made them back in the day.
Mmm mashed. My cousin said she grates, then changes blades, and chops for a second to give them a consistency halfway between mashed and grated. Sounds interesting too, huh?
Post a Comment