Called "latkes" in certain parts of the world, you'll call these crispy pancakes delicious. Serve hot with applesauce and sour cream, if desired.
2 large eggs3 cups grated drained all-purpose potatoes1/4 cup grated onion1 teaspoon salt, more to taste1/4 teaspoon freshly ground black pepper2 to 4 tablespoons matzo meal, or as neededCanola oil, for fryingApplesauce and sour cream for serving (optional)
1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.2. Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm.
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