· 1 (30 ounce) bag frozen potatoes (shredded)
· 1 cup sweet onion , finely diced
· 2 eggs , beaten
· 1 teaspoon black pepper
· 3 tablespoons flour
· vegetable oil (for frying)
Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much. Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive. Pour about 1/4 inch of oil into a heavy-bottomed frying pan.
Use about 2 Tablespoons potato mixture and place in the oil and press into a patty. Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture. Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.
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