Kathy s. and I, are looking forward to making this great tasting chanukah 
food!

mag 
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Potato Pancakes for Hanukkah

Potato pancakes come in a variety of styles.  As with many traditional Jewish 
dishes, the style of potato pancake one prefers depends on one’s family 
tradition.  Some people like large, thick pancakes.  Others prefer paper 
thin, crisp pancakes made with very finely shredded potatoes rather than with 
grated potatoes.  Some people even make potato pancakes with sweet potatoes 
rather than with white potatoes.  The following is a recipe for a fairly 
standard potato pancake with some variations for those who are more daring.

“STANDARD” POTATO PANCAKES

Ingredients


8 medium size white potatoes (about 2½ pounds) (baking potatoes)

1 large lemon

1 large onion

2 eggs

2 tablespoons of matzoh meal or flour

salt and pepper to taste

Oil for frying — any light vegetable oil is fine.  Olive oil is not 
recommended because of its distinctive flavor.
Directions


Prepare a large bowl half filled with cold water.  Squeeze the juice of one 
lemon into the water.

Wash and peel the potatoes and place them into the water.  (The lemon juice 
keeps them from turning color.) 
Finely grate the onion.  Onion is best when it is slightly “pulpy.”   Remove 
any large pieces and discard. Set the onion aside.

Grate the potatoes with a hand grater or in the bowl with an electric mixer.  
Don't let them get too “pulpy.”  (Note: Some people prefer to use the “
shredding blade.” Pancakes made with shredded potatoes are generally thin and 
crispy.  Hand-grated potatoes or potatoes grated in an electric mixer tend to 
be thicker and softer.)

As potatoes are grated, place them in a strainer suspended over a bowl to 
drain. 

When all potatoes are grated, use your hands or a wooden spoon to press as 
much liquid as possible out of the potatoes.  Save the potato liquid.

In a large, clean bowl, beat the two eggs until well mixed.

Add the potatoes, the onions, and salt and pepper to taste (about 1 
tablespoon of salt and about 1 teaspoon of ground pepper usually works well).

Carefully discard the watery part of the drained potato liquid and add the 
starchy liquid at the bottom of the bowl to the potato and onion mixture. 
Continued on <A HREF="http://jewishappleseed.org/apple/pancake2.htm">Page 2.</A>