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1
Rinse the shredded potatoes in a colander under cold running water and drain for 10 minutes.
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2
Squeeze the potatoes in a clean kitchen towel to remove as much liquid as possible.
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3
Transfer to a bowl.
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4
Add the onion, egg, and matzo meal and stir well.
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5
Season generously with salt and pepper.
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6
Add enough oil to come 1/4 in (5mm) up the sides of a large frying pan and heat over medium heat until the oil shimmers.
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7
Add heaping tablespoons of the batter to the oil and flatten slightly into pancakes.
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8
Cook, turning once, until golden brown on both sides, about 6 minutes.
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9
Using a slotted spatula, transfer to paper towels to drain.
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10
Serve immediately, with the applesauce and sour cream on the side, if liked.
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11
Variations:
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12
German Potato Pancakes: Reibeplatzchen or Kartoffel Puffer are made in a similar way.
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13
Squeeze the shredded potatoes over a bowl, reserving the drained liquid.
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14
Carefully pour away the liquid and add the starchy residue to the potato and onion mixture.
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15
Substitute flour or ground oats for the matzo.
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16
Serve with herb butters and smoked salmon for an appetizer, or with a generous sprinkling of sugar as a dessert.
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17
Swedish Potato Pancakes: Raggmunk are similar pancakes but are fried in butter.
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18
Omit the matzo meal, onion, and oil.
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19
Whisk together 1 1/2 cups whole milk and 2/3 cup all-purpose flour.
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20
Stir in 1 3/4 lb (800g) shredded potatoes (do not rinse), with salt and pepper.
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21
Melt 4 tbsp butter in a large frying pan and fry the pancakes in batches if necessary, spreading and pressing each one flat, so they are crisp and thin.
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22
Serve with lingonberry preserves and fried salt pork.
