From Claudia Rosen, The Book of Jewish Food
- 2 lbs potatoes or sweet potatoes
- 1 large onion, chopped fine
- 2 large eggs
- sour cream and/or applesauce
- Peel and finely grate potatoes. Put in cold water, then drain
and squeeze dry, removing starchy liquid.
- Combine potatoes and onions. Beat eggs with salt, add to mixture
and stir well.
- Heat a large frying pan, add oil up to 1/4-inch. When hot, drop
large spoonfuls (up to 1/4 cup) into pan, and flatten. (I like to
have them come out about 5-inch diameter, and usually cook three at
a time.) When firm and browned, flip and fry other side. Repeat until
you run out, adding oil as needed. Drain on paper towels, and serve
immediately, with sour cream and/or applesauce on the side.
- Roden's recipe doesn't all for onion, but offers the addition of
"black pepper, chopped parsley, and finely chopped onion" as a
variation. I consider the onion essential.
- Other recipes call for addition of matzo meal or potato flour,
which would bind the pancakes tighter. I've never done that.
- I usually use russet potatoes, but lately I've been using sweet
Keywords: Ashkenazi, Potato, Potato.