These fried little pancakes are typically served during Hanukkah but if you get a hankering for them during Passover, chef Pat McRell can help you out. Keep your patties thin before frying up the fritters so they get extra crispy, and serve with sour cream or crème fraîche for a cool & creamy dip, applesauce for a touch of sweetness and lots of diced chives on top.
- 6 large Russet potatoes
- 1/2 medium yellow onion
- 2 cups white vinegar, optional
- 3 quarts peanut or vegetable oil
- 1/2 cup chives, finely diced
- 1 egg
- 1/2 cup matzo farfel, ground to a fine powder
- 1/2 cup crushed matzo cracker
- 2 teaspoons baking powder
- 2 1/2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- Rinse potatoes and grate through the large side of a box grater or in a food processor with a grating attachment. Repeat with the onion and keep separate.
- If prepping ahead of time, submerge the grated potatoes in a bowl with 2 cups white vinegar and enough cold water to cover. Let sit at least 1 hour. This will prevent potatoes from browning before and after cooking.
- With a double layer of cheesecloth, squeeze out as much water from the potatoes as possible. Transfer potatoes to large mixing bowl. Repeat the cheesecloth process with the grated onion.
- In a deep saucepot, heat oil to 325 degrees.
- Combine remaining ingredients and mix thoroughly by hand. Form into thin patties. Fry in batches until golden brown and remove to wire rack or paper towels.