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Potato Latkes
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Ashkenazi Parve Side Dish

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3 lb baking potatoes
1 yellow onion, large
2 eggs
1 cup matza meal
salt and pepper
peanut oil


  1. Peel potatoes, placing each one into a large bowl of cold water to prevent discoloring.
  2. Cut each potato length-wise and shred in food processor.
  3. Cut onion into several and pulse until chopped (switch to metal blade). Remove to large mixing bowl.
  4. Squeeze out water from two handfuls of potato shreds and add to food processor.
  5. Pulse three or four times to shred more finely.
  6. Empty into mixing bowl (with onions) and repeat with remaining potato shreds.
  7. Stir eggs and matza meal into mixing bowl.
  8. Season with salt and pepper to taste and leave for 30 minutes.
  9. Stir and add more matza meal if necessary to stiffen mixture.
  10. Heat one inch of peanut oil in a large skillet.
  11. Scoop out a spoon full of potato mixture and gently place into hot oil and press down to flatten.
  12. Fry until golden brown, turning once after four minutes.

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