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Ingredients
- 2Â 1/2 lb Potatoes, peeled and quartered
- 2 lrg Onions, (use 1 1/2 c. grated, do not tramp down)
- 3 x Large eggs, beaten
- 1 tsp Baking pwdr
- 3/4 c. Corn oil
- 1 c. Flour
- 2Â 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 c. Matzo meal
- 1/2 c. Corn oil for frying
- Â Â Applesauce
- Â Â Non-dairy of regular lowfat sour cream
Directions
- In a food processor, fine grate potatoes (do not liquefy; leave some texture), strain to eliminate excess liquid. Do not overdo it; just let the water drain out. Fine grate onions, and fold in a large bowl with potatoes.
- Note: If you do not have a food processor, you can grind the potatoes and onions in a meat grinder.
- Add in Large eggs, baking pwdr, 3/4 c. corn oil, flour, salt, and pepper; mix well. Mix in matzo meal, making sure which everything is thoroughly blended.
- Heat 1/2 c. corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 min till underside is deep golden, turn, and fry for another minute or possibly 2. Drain on paper towels. Serve with applesauce and/or possibly lowfat sour cream.
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