Passover Perfect Potato Pancakes
Source of Recipe
Marla
List of Ingredients
Passover Perfect Potato Pancakes
4 pounds baking potatoes, peeled and chunked
1 large onion, quartered
1/2 cup all-purpose flour
1/4 cup plain bread crumbs
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1/2 cup vegetable oil Recipe
In a food processor, process the potatoes and onions, in batches, until finely chopped.
Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
In a large bowl, combine the drained potato-onion mixture, the flour, breadcrumbs, baking powder, salt, pepper, and eggs; mix well.
Heat the oil in a large skillet over medium heat.
Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape.
Cook for 2 to 3 minutes per side, until golden on both sides.
Drain on a paper towel-lined platter and serve warm.
Makes two dozen
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