3 x Medium potatoes, peeled
1 x Large onion, peeled
2 oz Corn oil
2 1/2 t Salt
3/4 t Ground pepper
1 c Matzo meal
3 x Eggs, lightly beaten
1 x Additional oil for frying
Shred potatoes and onions in food processor using shredding disc (can be done by hand also.) Set half the mixture aside in a large bowl; process
remaining mixture through shredder once more. (this applies only when a processor is used). Combine both potato-onion mixtures; add oil,
salt pepper , matzo meal and eggs. Cover and refrigerate 20 minutes. Heat corn
oil to a depth of 1/4th inch in heavy skillet, preferably cast iron. When oil sizzles, drop potato mixture in by large table spoons amounts. Press
down gently to form thin cakes. The ol needs to be hot enough to form a lacy edge on cakes. When brown, turn carefully with tongs or spatula and
brown other side. Serve immediately with your choice of sour cream, apple sauce, caviar or smoked salmon.
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