Potato Pancakes Preparation
Peel and cut one half of the potatoes into one inch cubes and boil in salted water, then mash the boiled potatoes.
Peel the other two potatoes and shred them into fine slivers. You may use the pulse on a food processor.
Peel and shred the onion.
Mix the shredded onion and potatoes together and squeeze in a cheese cloth to remove any moisture.
Mix the mashed potatoes in with the shredded onion and potato mixture.
Add the Matzoh meal and the two beaten eggs.
Optional: Add shredded cheddar.
Mix and form into palm sized pancakes about 1/2 inch thick.
Place one half inch of canola oil into a frying pan and heat until between 250 and 320 degrees farenheit.
Ideally, you should cook each side of the pancake for 5 minutes depending on the temperature of your oil.
Serve with apple sauce or sour cream.
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