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Potato Latkes - pareve
4 large potatoes
1 large onion
2 tablespoons matzo meal
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
clarified butter and oil mixture or your favorite cooking oil
Wash and peel potatoes. Peel onions. Cut both vegetables into large
chunks. Using a food processor, grate some chunks of the potato,
alternating with the onion chunks.
Place a colander large enough to hold the grated potato-onion
mixture over a pot or bowl. Remove the grated potato-onion mixture
from the food processor bowl and put in the colander. Let stand for
Press down on the mixture to hasten the draining process. Repeat
this pressing step two-three more times at five minute intervals.
The ingredients will be ready when the mixture no longer squishes
when pressed (in approximately 15 minutes).
Place the potato-onion mixture in a mixing bowl. Add all remaining
items in the ingredient list except the cooking oil. Blend well.
Carefully, pour the liquid out of the bowl/pot which was placed
under the colander during the draining step. At the bottom of the
bowl, you will find a thick, starchy paste (potato starch). Scrape
this paste out of the bowl and add to the potato-onion-egg mixture,
Heat 1/2 inch depth of oil (or oil-butter mixture) in a skillet. Use
about 2 rounded tablespoons of potato mixture for each pancake. Drop
into skillet and flatten with spatula. Fry pancakes about ten
minutes total, turning once. The pancakes should be golden brown.
Occasionally, stir the contents of the bowl to maintain the same
ratio of ingredients as you work through the total potato-onion
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