- Slowly add the matzoh meal or flour and mix together until well blended. Add only enough of the matzoh meal or flour to hold the potatoes and onions together. Too much “binder” results in starchy pancakes.
- In a heavy frying pan, pour in the oil until it is about ½" deep. The oil is ready for frying when a small amount of the mixture sizzles and begins to cook when dropped into the pan.
- Make the pancakes by spooning the potato mixture into the pan. For flat, thin pancakes, use a smaller amount of batter and use a spoon to flatten it as it’s put into the oil. For thicker pancakes, use more batter and do not flatten it out.
- Fry the pancakes completely, turning once. Watch the heat so that the oil does not get too hot.
- When the pancakes are golden brown on both sides, remove them from the pan and drain them on paper towels. After they are drained, keep them warm by putting them in an uncovered baking pan in a warm oven (250 degrees).
- Yield: 14–16 if small- to medium-size pancakes .
Variations
Other vegetables can also be used to make Chanukkah pancakes. As mentioned previously, some people like to use sweet potatoes instead of white potatoes. It is also possible to mix white and sweet potatoes, especially if they are
shredded rather than grated. Zucchini squash also makes an excellent pancake when shredded.
Garnishes
Potato pancakes are traditionally served with either applesauce or sour cream. In recent years, both red and black caviar have also appeared as special garnishes when served with sour cream. This is delicious and is best when the pancakes are very thin.
Serving tips and heating tips
You can make potato pancakes in advance and serve them the next day or even weeks later.
- Pancakes that are going to be reheated within 24 hours should be drained and cooled immediately after cooking. Store by putting them on a baking sheet and covering them with foil. To reheat, remove the foil and warm them in a preheated oven (350�375 degrees) until heated through. Since the size and thickness of the potatoes will determine the amount of time needed for heating, it’s important to keep an eye on them.
- Pancakes that are going to be used more than 24 hours after cooking should be drained, cooled, and frozen in small freezer bags. Separate the potatoes with foil or wax paper. To serve, remove from freezer, discard paper or foil, and place on a baking sheet in a preheated oven (350 degrees). It is not necessary to defrost them before putting them into the oven. Heat until completely warm.
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