Jewish Potato Pancakes Prep: 15 min, Cook: 10 min. 4 russet potatoes, washed and peeled 1 yellow onion 2 eggs, lightly beaten 1 tsp. salt 1/2 tsp. white pepper 1/2 cup flour or matzo meal 2 cups vegetable oil, for frying 2 cups applesauce Shred the potatoes either by food processor or by hand (Potatoes shredded by hand lose less water and make crisper potato pancakes) until you have 1 quart plus 1 cup packed firmly. Keep the potato shreds in water to prevent them from discoloring. Shred the onion and place in a medium mixing bowl. In the medium bowl with the onion, add the eggs, salt, pepper and flour or matzo meal if using. Drain the potatoes, using your hands to squeeze out any excess water. Add to the onion mixture and stir gently until well blended. In a large heavy skillet, heat the oil to medium high. The oil should reach about 1/2 inch in the skillet. To form the pancakes, use about 2 Tbs. of mixture and shape into a 4 inch flat pancake with your hands, squeezing out excess liquid. Gently drop the pancakes into the hot oil and fry the pancakes in batches for 3-4 minutes per side or until they are golden brown. Place on a heatproof platter and keep in a warm oven until ready to serve. Serve with applesauce and enjoy!
This recipe serves 4 people.
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