NEEDS A SUB FOR MATZOH MEAL

Recipe: Potato Pancakes
Time: 20 minutes

2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving (optional).

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion,
salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and
let it sit about 30 seconds to absorb moisture in batter. If
necessary add more to make a thick, wet batter that is neither watery
nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil.
When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of
batter, flattening them gently to make thick pancakes. When bottoms
have browned, after 2 to 3 minutes, flip and brown on other side. Add
oil as needed. Drain on paper towels, and sprinkle with additional
salt to taste. If necessary, work in batches, keeping cooked pancakes
warm. Serve hot with applesauce and sour cream, if desired.

Yield: 4 servings (about 24 small pancakes).

http://www.nytimes.com/2006/12/06/dining/061frex.html