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3 lbs. russet potatoes, peeled
In a food processor, shred potatoes. Remove from processor and squeeze dry.
In processor, whirl eggs with onion until combined. Add oil, lemon juice, flour, baking powder, salt, sugar, pepper and nutmeg, mixing well.
Add potatoes, process to blend and batter forms. Heat waffle iron according to manufacturer's directions, oiling grids if necessary. Fill 2/3 full, spreading batter evenly.
Bake about 3 minutes, or until golden brown. Place on a rack in a 250°F oven while making remaining waffles. Serve with sour cream and applesauce.
Posted by Rita Busman
Nutritional Info Per Serving: N/A
4 eggs
1/2 cup chopped onion
1/2 cup oil
2 tbsp. lemon juice
3/4 cup all purpose matzo cake meal
4 tsp. baking powder (Note: KLP baking powders are available in some areas)
1 tsp. salt
1/4 tsp. EACH sugar, white pepper, nutmeg
Sour Cream
Applesauce