- 5 russet potatoes, grated
- 1 onion, grated
- 2 eggs, beaten
- 3 tablespoons matzo meal
- 1⁄2 teaspoon baking powder
- 2 slices eggbread, so ened with water and then squeezed of the moisture
- Vegetable or peanut oil (or shortening)
- Salt and pepper
Put grated potato and onion in strainer over a large bowl. Knead it to get moisture out, then let sit in bowl to draw out potato starch. Dump water
but keep starch at bottom of bowl. Put potatoes and onion mixture in a tea towel or cheesecloth and wring to get out moisture. Add to bowl with other ingredients. Mix well, including starch.
Fry in cast-iron pans in small amounts of oil. Drain on paper towels and keep warm on baking sheets in a 200o oven.