Ingredients
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12 large Idaho Potatoes
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2 medium Spanish Onion
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5 large Egg
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½ cup Matzoh
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Salt
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freshly ground Black Pepper
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1½ cups Peanut Oil
Directions
Steps
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1
Done
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In a food processor fitted with the shredding blade, grate the potatoes. As the bowl of the food processor fills up, empty the potatoes into a large colander or sieve placed in the sink. |
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2
Done
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Grate the onions, and set aside in a bowl. |
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3
Done
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Pick up the potatoes, a handful at a time, and squeeze to remove as much liquid as possible. Place the squeezed potatoes in a bowl. |
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4
Done
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When all the potatoes are squeezed, put the chopping blade in the food processor, and process half of the potatoes and all of the onions into a rough puree. Empty the puree into a bowl, and, taking a handful at a time, squeeze as much liquid as possible out of the potato/onion puree. Place in the colander or sieve to continue draining for 15 to 30 minutes. You can also put the puree in cheesecloth and squeeze out the liquid that way. Don’t worry if the potatoes turn brown while standing. |
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5
Done
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Transfer the mixture to a large bowl. Add the remaining grated potatoes, the eggs, and matzoh meal. Season with salt and pepper, and mix well with a rubber spatula. Cover with plastic wrap, and set aside. |
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6
Done
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Heat the oil in a Lodge 15-inch cast iron skillet over medium-high heat until it begins to shimmer. The oil should be about 1/4 inch deep. Using a large spoon, ladle the batter for two pancakes into the hot oil. Cook until golden brown, about 3 minutes, and flip. Cook 3 minutes more. Remove one and taste. The inside should be cooked through and the outside golden brown on both sides. Keep adjusting the heat and cooking time and adding more oil as you cook the rest of the pancakes, 3 or 4 at a time. Drain on paper towels before serving. |
