Return to Main Recipes Page/Return to Home Page
2 potatoes
Peel and cut potatoes into quarters or smaller. Put into food processor with the chopping blade and pulse until potato is the size you like (my family does not like them grated). Put in colander and allow liquids to drain off (reserving liquids). You can also transfer the potatoes to a clean towel and twist to squeeze out the liquid.
Process onion in the same manner (no need to drain) and add to potatoes.
Transfer the potatoes and onions to a large bowl. Add the potato starch that had drained off the potatoes (not the liquid) and the remaining ingredients to the potato/onion mixture. Mix to combine.
Heat oil (about 6 tbsp.) in a large sauté pan. Drop heaping tablespoons of the mixture into the oil and, with the back on the spoon, flatten the mixture. Repeat with remaining better, spooning off any liquid from surface of batter and adding more oil, as necessary. When edges are brown, flip to other side and continue frying until browned (not golden, but brown - my family likes them crispy).
Serve with apple sauce or sour cream. Or, sprinkle with salt and eat plain (my husbands 'ideal' way - he loves them so much he doesn't want to 'disguise' them).
I have found that if you add a bit or two of an ingredient (such as an extra egg, or a bit more sugar or flour) it doesn't ruin them. What you are looking for is a mixture (not watery/not too thick) that will hold together when put into the oil.
Posted by Pauline Miller
Nutritional Info Per Serving: N/A
1 large onion
1 egg (add another if needed)
3 tablespoons all purpose flour (or matzo meal)
1-1/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. baking powder (helps them rise a bit)
Pinch of sugar (sugar never ruined a thing)