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Latkes- Israeli

Potato Pancakes

4 large potatoes, grated*
3 eggs, beaten
3 Tbsp. matzah meal (or bread crumbs) 1 tsp. salt
1/4 tsp. black pepper
1 tsp. onion powder
Oil for frying


Grate the potatoes and squeeze out as much water as possible.
Mix the grated potatoes, eggs, matzah meal, salt, pepper and onion powder. Heat oil in a frying pan. When the oil is hot, drop the potato mixture by tablespoons into the oil. Fry on both sides until brown. Remove from the oil, and drain on paper toweling. The pancakes can be fried in advance and frozen. Before serving, lay the pancakes in one layer on a foil-lined cookie sheet and reheat in a 375 ̊ F oven for about 20 minutes. Serve with applesauce as an appetizer or side dish.

*NOTE: Have all ingredients ready for immediate use before grating the potatoes, so the potatoes don't turn brown.


Servings: 6 Contributor: Roger Friedensen

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