A traditional Jewish potato pancake that can be sweetened with apple-pear sauce or made savory with sour cream and chives. Absolutely delicious!
Total Time
45min
4.2
20 Ratings
Author: Vodka & Biscuits
Servings:
6
Ingredients
•
2
lb
Russet Potatoes
, grated, peeled
•
1
Onion
, grated
•
1
Eggland's Best Classic Egg
•
3
Tbsp
Matzo Meal
•
1/4
tsp
Baking Powder
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Tbsp
Canola Oil
•
to taste
Sour Cream
(optional)
•
to taste
Fresh Chives
, finely sliced
(optional)
•
to taste
Apple Sauce
(optional)
Cooking Instructions
1.
Peel the Russet Potatoes (2 lb) and grate with a box grater or food processor with attachment. Allow the potatoes to drain in a colander.
2.
Grate the Onion (1) and add it to the potatoes.
3.
Beat the Eggland's Best Classic Egg (1) and add to the potatoes. In a separate bowl combine the Matzo Meal (3 Tbsp), Baking Powder (1/4 tsp), Salt (to taste), and Ground Black Pepper (to taste). Add to the potatoes and mix to combine.
4.
Heat half the Canola Oil (4 Tbsp) in a large skillet over medium high heat.
5.
Scoop 1/4 cup of the potato mixture and place in hot oil. Flatten with a spatula. Fry 2 minutes on each side or until crispy brown. Transfer to a plate lined with a paper towel to drain the excess oil. Repeat again with the remaining mixture and oil.
6.
Serve with Sour Cream (to taste) and Fresh Chives (to taste) for savory or a delicious Apple Sauce (to taste) for more sweetness.
Nutrition Per Serving
CALORIES
239
FAT
10.3 g
PROTEIN
4.9 g
CARBS
32.9 g
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