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Potato Lakes

Source of Recipe

USA Weekend


List of Ingredients

4 large russet potatoes (about 3 pounds 14 ounces), peeled
1 large yellow onion, diced
1 Tablespoon lemon juice
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons bread flour
3 Tablespoons matzo meal
2 cups vegetable oil, or as needed for frying


Recipe

Grind or grate the potatoes and onion together with a food processor or by hand.
Transfer to a bowl and toss with the lemon juice to prevent discoloration.
Transfer to a colander and squeeze out the liquid.
Place in a stainless-steel bowl.
Add the egg, salt, pepper, bread flour and matzo meal and stir together until evenly combined.
Heat a quarter-inch of oil in a heavy cast-iron skillet over medium heat to 350 degrees.
Drop about a quarter-cup of the potato batter into the hot oil for each pancake.
When pancakes are medium-brown and just beginning to crisp, turn them and brown the other side, about 3 1/2 minutes per side.
Blot the pancakes briefly on paper towels and serve at once on heated plates.