Potato Pancakes
Potato pancakes are a simple pan-fried dish made from grated potato and onion held together with just an egg and a spoonful of meal. The recipe lets you choose matzo meal, corn meal or flour as the binder, so it suits whatever is in the cupboard. The real appeal is the contrast at the table, where crisp fried edges meet cool sour cream or sweet applesauce. Four large potatoes feed four people.
Instructions
Peel the potatoes and the onion, then grate both on the coarse side of a box grater.
Tip the grated potato and onion into a bowl. Add the beaten egg, the matzo meal, corn meal or flour, and a pinch of salt, and stir until the mixture is evenly coated.
Pour the vegetable oil into a 10-inch pan and set it over medium heat. Wait until the oil is quite hot before you add any batter.
Drop 1 to 2 tablespoons of the mixture into the pan for each pancake, leaving a little space between them. Turn each pancake once so that both sides fry.
Serve the pancakes while they are hot, topped with applesauce, sour cream, or both.
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