Potato Latkes

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   1.

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   In a large mixing bowl, beat eggs lightly.

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   Add potatoes, onion, salt and pepper, and mix well.

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   Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter.

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   If necessary add more to make a thick, wet batter that is neither watery nor dry.

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   2.

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   Place a large skillet over medium heat, and add 2 tablespoons oil.

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   When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes.

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   When bottoms have browned, after 2 to 3 minutes, flip and brown on other side.

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    Add oil as needed.

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    Drain on paper towels, and sprinkle with additional salt to taste.

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    If necessary, work in batches, keeping cooked pancakes warm.

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    Serve hot with applesauce and sour cream, if desired.

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    Yield: 4 servings (about 24 small pancakes).

* Per serving · 4 servings · Values may vary.

No additional tips available.