A fried potato pancake consisting of onion, matzoh, egg and potatoes.

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Name: Potato Pancakes
Prep time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Jewish American
Ingredients: 2 3/4 pounds white potatoes (about four medium potatoes); 1 large onion; 2 Eggs well beaten; 2 tablespoons matzoh meal; 1/2 cup cheddar cheese grated; 1 teaspoon salt; 1 teaspoon Black pepper

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INGREDIENTS

2 3/4 pounds white potatoes ; (about four medium potatoes)
1 large onion
2 Eggs ; well beaten
2 tablespoons matzoh meal
1/2 cup cheddar cheese ; grated
1 teaspoon salt
1 teaspoon Black pepper

Servings

INSTRUCTIONS

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.

2005 nycnosh.com

NOTES

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Potato Pancakes

2 3/4  pounds white potatoes (about four medium potatoes) 
 1  large onion  
 2   Eggs well beaten
 2  tablespoons matzoh meal  
 1/2  cup cheddar cheese  grated
 1  teaspoon salt  
 1  teaspoon Black pepper

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.
2005 nycnosh.com

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Latkes with Apple Sauce (Potato Pancake)

Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 10

Calories: 155
Calories from Fat: 37 (24%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 90.5mg		28 %
Sodium 71.4mg		2 %
Potassium 567.1mg		15 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 20.3g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 155

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