The Potato Pancake Principle by Joan Nathan

Ingredients

• 2 medium baking potatoes
• 1 medium onion
• 2 eggs
• salt
• pepper, freshly ground
• 1/4 cup fresh parsley, diced, recipe called it a handful
• 1/2 cup matzo meal, approximately
• vegetable oil, for frying
• sour cream (optional)
• applesauce (optional)

Directions

1. 1

   Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.

2. 2

   Combine grated vegetables with eggs, salt, pepper and parsley.

3. 3

   Add enough matzo meal to held mixture together.

4. 4

   Shape 2 tablespoons potato mixture with hands to make each pancake.

5. 5

   Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.

6. 6

   When brown, turn and fry the other side.

7. 7

   Drain well and serve with sour cream or applesauce.