Yield: 1 servings
|2½ pounds||Potatoes; peeled and|
|\N \N||; quartered|
|2 larges||Onions; (use 1 1/2 cups|
|\N \N||; grated, don't tramp|
|\N \N||; down)|
|3 \N||Eggs; beaten|
|1 teaspoon||Baking powder|
|¾ cup||Corn oil|
|2 cups||Matzo meal|
|½ cup||Corn oil for frying|
|\N \N||Non-dairy of regular sour cream|
In a food processor, fine grate potatoes (don't liquefy; leave some texture), strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine grate onions, and mix in a large bowl with potatoes.
Note: If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.
Add eggs, baking powder, ¾ cup corn oil, flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is thoroughly blended.
Heat ½ cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3½ inches in diameter. Fry on low heat for 3 to 4 minutes until underside is deep golden brown, turn, and fry for another minute or 2. Drain on paper towels. Serve with applesauce and/or sour cream.
Converted by MC_Buster.
Per serving: 4121 Calories (kcal); 183g Total Fat; (40% calories from fat); 79g Protein; 537g Carbohydrate; 561mg Cholesterol; 6066mg Sodium Food Exchanges: 34 Grain(Starch); 2 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036 Converted by MM_Buster v2.0n.