Cook gently until lightly brown	German potato pancakes

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Potato Pancakes

Source: St. Louis Magazine: Great Recipes from Leading St. Louis Restaurants, 1981

Yield: 34 three-inch pancakes

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Ingredients

• 2 lb potatoes, peeled

• 1 lb onions, peeled

• Juice of 1 lemon

• 2 eggs

• 1/4 tsp salt

• 1/8 tsp pepper

• 1/4 cup all-purpose flour

• 1/4 cup matzo meal

• 3/4 cup salad oil

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Preparation

Preheat oven to 375 degrees.

Grind or grate the potatoes and onions together and add the lemon juice to prevent discoloration.

Press the mixture to squeeze out excess liquid. Hold the liquid, allowing the starch to settle to the bottom of the container. Pour off the liquid and add the remaining starch to potatoes and onions.

Add the eggs, salt and pepper. Mix. Add the flour gradually, mixing continuously. Then add the matzo meal and blend thoroughly.

Cover the bottom of a large frying pan with 1/4 inch of oil, heat and add one spoonful of the mixture for each pancake. They should not be too thick. Cook gently until lightly brown on the bottom, turn over and brown the other side. Add more oil to the frying pan and continue cooking the pancakes in this fashion until all the mixture is used.

Place the pancakes in a casserole as they are fried and finish in the oven until browned and crisp. Serve hot.