ALEX WITCHEL'S POTATO PANCAKES

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Alex Witchel's Potato Pancakes image

This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes 24 small pancakes

Number Of Ingredients 9

2 large eggs
3 medium all-purpose potatoes, peeled and coarsely chopped
1/4 cup grated onion
Coarse salt
1/4 teaspoon freshly ground black pepper
2 to 4 tablespoon matzo meal, or as needed
3/4 cup canola oil, for frying
Applesauce, for serving (optional)
Sour cream, for serving (optional)

Steps:

  • Place half the potatoes in the bowl of a food processor and process until finely chopped. Transfer potatoes to a strainer set over a medium bowl; let drain. Repeat process with remaining potatoes. Measure out 3 cups chopped potatoes and discard any remaining potatoes.
  • In a large bowl, beat eggs lightly. Add potatoes, onion, 1 teaspoon salt, and pepper; mix well. Stir in 2 tablespoons matzo meal, and let stand about 30 seconds to absorb moisture in batter. If necessary, add more matzo to make a thick, wet batter.
  • Place a large nonstick skillet over medium heat; add oil. When oil is hot, working in batches, add 2 tablespoons batter, flattening gently to make thick pancakes. Cook until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat process until all the batter has been used. Serve immediately with applesauce and sour cream.

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