Holiday Planning & Ideas Passover Passover Recipes Alex Witchel's Potato Pancakes 4.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 24 small pancakes This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel. Ingredients 2 large eggs 3 medium all-purpose potatoes, peeled and coarsely chopped ¼ cup grated onion Coarse salt ¼ teaspoon freshly ground black pepper 2 to 4 tablespoon matzo meal, or as needed ¾ cup canola oil, for frying Applesauce, for serving (optional) Sour cream, for serving (optional) Directions Place half the potatoes in the bowl of a food processor and process until finely chopped. Transfer potatoes to a strainer set over a medium bowl; let drain. Repeat process with remaining potatoes. Measure out 3 cups chopped potatoes and discard any remaining potatoes. In a large bowl, beat eggs lightly. Add potatoes, onion, 1 teaspoon salt, and pepper; mix well. Stir in 2 tablespoons matzo meal, and let stand about 30 seconds to absorb moisture in batter. If necessary, add more matzo to make a thick, wet batter. Place a large nonstick skillet over medium heat; add oil. When oil is hot, working in batches, add 2 tablespoons batter, flattening gently to make thick pancakes. Cook until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat process until all the batter has been used. Serve immediately with applesauce and sour cream. Rate it Print