Serves 24
35 min
Alex Witchel's Potato Pancakes
Recipe GLPR5b54c39ca0fc0e
Golden, crispy potato pancakes made with grated potatoes, eggs, and matzo meal, then pan-fried until crunchy on the outside and tender within. A classic Jewish dish traditionally served with applesauce or sour cream.
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Ingredients
2 large eggs
3 medium all-purpose potatoes, peeled
1/4 cup grated onion
Coarse salt, to taste
1/4 teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
3/4 cup canola oil, for frying
Applesauce, for serving (optional)
Sour cream, for serving (optional)
Directions
Crack the eggs into a large mixing bowl and beat them together until well combined.
Coarsely grate the peeled potatoes and add them to the beaten eggs along with the grated onion.
Season the potato mixture with coarse salt and black pepper to taste.
Sprinkle 2 tablespoons of matzo meal over the mixture and stir well. Add additional matzo meal, 1 tablespoon at a time, until the batter has a thick, cohesive consistency that holds together when scooped.
Heat the canola oil in a large skillet over medium-high heat until shimmering and hot.
Using a spoon or small ice cream scoop, drop rounded portions of the potato batter into the hot oil, flattening each pancake slightly with the back of the spoon.
Fry the pancakes for 3 to 4 minutes on the first side until golden brown and crispy.
Flip the pancakes carefully and fry for another 3 to 4 minutes on the second side until the other side is also golden brown and crispy.
Transfer the finished pancakes to a paper towel-lined plate to drain excess oil. Serve warm with applesauce and sour cream if desired.
