By Danziger Kosher Catering | Photography by Lari Gelman
- 3 Pounds of russet Idaho potatoes
- 3 Pounds of sweet white onions
- 4 Lemons, juiced
- 2 Tablespoons of salt
- 2 Tablespoons of fresh ground black pepper
- 1/2 Cup of vegetable oil
- With a box grater, shred the potatoes and the onions, alternating between products, and occasionally sprinkling lemon juice into the mixture to keep it from browning.
- Season it with salt and pepper.
- Using two additional bowls, squeeze the mixture tightly to remove all excess water into one bowl, and place the squeezed product into the third bowl.
- You will notice that there is sediment at the bottom of the second bowl. This sediment is potato starch, our binding ingredient for the potato pancakes.
- Pour off the excess water and add potato starch to the “squeezed ingredients.” Mix well.
- Make small balls with the potato/onion mixture and set them aside.
- Heat a frying pan with oil until it begins to shimmer.
- Add the potato pancake balls to the hot oil and push them down with a spatula to make the balls into a circular potato pancake.
- The hot oil should cover at least half of the depth of the potato pancake. If not, adjust the amount of oil.
- Pan-fry the potato pancake until it is golden brown and then flip it with a spatula.
- Once both sides are golden brown, remove the potato pancakes from the oil and place them onto absorbent paper towels.
Apple Cranberry Sauce
- 1 pound of cranberries, picked over and washed
- 2 cups of sugar
- 2 apples, peeled, cored and diced
- 1/2 teaspoon of cinnamon
- 1/8 teaspoon of allspice
- 1/8 teaspoon of ground cloves
- Place the cranberries in a 2-quart saucepan. Add the apples and sugar. Cover the saucepan and place it over medium heat. When the cover is hot to the touch, reduce the heat to low and cook for 12 minutes. Stir in the spices. Serve with the potato pancakes.