February 12th: Pancakes, Plum Pudding

Crispy Potato Pancakes

2 lb. (3-4) medium russet potatoes, peeled and halved lengthwise

2 large eggs

2 medium onions, quartered

½ c. matzo meal

Kosher salt & pepper

8 Tbsp. olive oil, plus more if necessary

In large bowl, whisk together eggs, 1 tsp. salt and ¼ tsp. pepper. In food processor fitted with large grating disk, grate the potatoes and onions (or grate them on the large holes of a box grater). Add to bowl with eggs and toss to combine. Add the matzo meal and mix to combine. Heat 2 Tbsp. oil in large skillet over MEDIUM  heat. Gently drop 5 large spoonfuls of potato mixture into skillet (about ¼ c. each). Spread out to create even pancakes and cook until browned, 4-6 minutes per side; transfer to plate. Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at the bottom of the bowl). Yield: 20 pancakes.

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