7 md Russet potatoes (up to 8)
1 lg Onion
2 Eggs
2 tb Potato flour or matzo meal
1 tb (scant) salt
1 ts White pepper
Corn oil
Wash and peel potatoes. Peel onions. Cut both vegetables into large
chunks. Grate some chunks of the potato, alternating with the onion using
a food processor. Place colander over a pot or bowl which will catch the
liquid drippings. Place the grated onion and potato mixture in the colander
and let stand. Press down on the mixture to hasten the draining process
every 5 minutes or so. Continue until the mixture no longer squishes when
pressed (approximately 15 minutes). Note: the juice from the onion should
prevent the potato from discoloring. However, don’t worry if the potato
does discolor. Taste is unaffected and somehow the right color returns
during cooking.
Place the potato-onion mixture in a mixing bowl. Add all remaining
ingredients except the cooking oil. Blend well.
Pour the liquid out of the bowl/pot which collected the water from the
potatoes and onions draining step. At the bottom of the bowl, you will
find a thick, starch paste. Scrape this paste out of the bowl and add to
the potato-onion-egg etc. mixture.
Heat 1/2 inch depth of oil (or oil-butter mixture) in a skillet. Use about
2 tablespoons of potato mixture for each pancake. Drop into skillet and
flatten with spatula. Fry pancakes about ten minutes total, turning once.
The pancakes should be golden brown.
Continue to blend the ingredients in the bowl as you work through the total
pancake mixture.
Serve immediately!!
Yields
1 Servings