Ethnic Eats Recipe (2)

Makes approximately 14

Ingredients

3 large Idaho potatoes, scrubbed but not peeled
2 small onions, peeled
4 extra large eggs
1/4 cup matzo meal
salt and pepper to taste

Directions

Cut potatoes and onions into 1" chunks. Divide into 6 relatively equal-size portions. To avoid over processing, it's important to puree in two batches, one portion at a time.

Put two eggs in the food processor or blender first, add one portion of potatoes and onions, and pulse for a few seconds. Add a second portion of potatoes and onions, puree again briefly and then add a third portion plus 1/4 cup matzo meal and pulse until mixture has the consistency of cooked oatmeal. If it seems thin and runny, add more matzo meal. Add salt and pepper to taste.

Turn out into a bowl. Repeat this procedure with the remaining ingredients.

Frying in a cast iron skillet is highly recommended. Heat 3 tablespoons vegetable oil until very hot. Drop about 2 tablespoons of batter for each pancake into sizzling oil. Fry until golden brown and crispy on both sides, flipping the pancake when the first side is done. Drain on paper towels and serve immediately. Add oil as necessary and periodically use a slatted spoon or spatula to remove bits and pieces of batter that remain in the pan.