Yield: 4 to 6 servings (12 to 14 pancakes)
6 green onions, light green and white part only, thinly sliced
2 large eggs
2 medium baking potatoes, peeled and cut into 1-inch cubes
Salt to taste
Freshly ground black pepper to taste
2 tablespoons matzo meal (see note)
Canola oil
Sour cream
Purée green onions with eggs in a food processor fitted with the metal blade until smooth. Add potatoes; pulse until finely chopped (mixture should retain some texture). Add salt, pepper and matzo meal; quickly pulse to combine. Do not overprocess. Pour batter into a medium mixing bowl, cover with plastic wrap to prevent discoloration and let sit for 15 minutes. Heat 3/4 inch oil in large nonstick skillet over medium-high heat. Pour a tablespoon of batter into skillet. If oil is hot enough, pancake will begin to sizzle and brown. Taste pancake and check seasoning. If necessary, add salt and pepper to batter.Spoon tablespoons of batter into skillet, leaving a little room between each pancake. Flatten pancakes with the back of a spoon; use the spatula to round out the sides if necessary. Fry pancakes until they are golden brown on one side, about 2 to 3 minutes, then turn them and brown the other side, about 2 minutes more. Transfer pancakes to a cookie sheet lined with 2 layers of paper towels. Allow excess oil to drain. If necessary, keep pancakes warm in a 275-degree oven. Remove the paper towels before putting them in the oven. To make ahead and freeze: Lay pancakes on a double sheet of aluminum foil. When completely cook, enclose pancakes tightly in the foil. Place on a flat surface in the freezer. When ready to serve, preheat oven to 425 degrees; place foil packets on a baking sheet. Open the packets, exposing the top of the pancakes. Bake the frozen pancakes about 7 minutes, until they are brown and crispy.
Note: If you cannot find matzo meal, substitute about 1 1/2 tablespoons all-purpose flour.
6 green onions, light green and white part only, thinly sliced
2 large eggs
2 medium baking potatoes, peeled and cut into 1-inch cubes
Salt to taste
Freshly ground black pepper to taste
2 tablespoons matzo meal (see note)
Canola oil
Sour cream
Purée green onions with eggs in a food processor fitted with the metal blade until smooth. Add potatoes; pulse until finely chopped (mixture should retain some texture). Add salt, pepper and matzo meal; quickly pulse to combine. Do not overprocess. Pour batter into a medium mixing bowl, cover with plastic wrap to prevent discoloration and let sit for 15 minutes. Heat 3/4 inch oil in large nonstick skillet over medium-high heat. Pour a tablespoon of batter into skillet. If oil is hot enough, pancake will begin to sizzle and brown. Taste pancake and check seasoning. If necessary, add salt and pepper to batter.Spoon tablespoons of batter into skillet, leaving a little room between each pancake. Flatten pancakes with the back of a spoon; use the spatula to round out the sides if necessary. Fry pancakes until they are golden brown on one side, about 2 to 3 minutes, then turn them and brown the other side, about 2 minutes more. Transfer pancakes to a cookie sheet lined with 2 layers of paper towels. Allow excess oil to drain. If necessary, keep pancakes warm in a 275-degree oven. Remove the paper towels before putting them in the oven. To make ahead and freeze: Lay pancakes on a double sheet of aluminum foil. When completely cook, enclose pancakes tightly in the foil. Place on a flat surface in the freezer. When ready to serve, preheat oven to 425 degrees; place foil packets on a baking sheet. Open the packets, exposing the top of the pancakes. Bake the frozen pancakes about 7 minutes, until they are brown and crispy.
Note: If you cannot find matzo meal, substitute about 1 1/2 tablespoons all-purpose flour.
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