Prep 15 mins
Cook 45 mins
This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream.
- 6 large potatoes (washed and peeled)
- 1 teaspoon salt
- 3⁄4 cup matzo meal
- 4 eggs (separated)
- 2 tablespoons oil
- Heat oven to 350 degrees F and heat 1 Tbs oil in a pan (9" square or equivalent) in the oven while you are preparing the batter.
- Grate potatoes.
- Mix the salt, 1 Tbs oil and matzo meal and add to the potatoes.
- Add the beaten egg yolks and mix well.
- Then add the egg whites which have been well beaten (but not to"peak stage".) Mix everything well.
- Remove the pan from the oven VERY carefully (the oil will be HOT) and pour the batter in gently.
- Bake about 45 minutes, until a tester (toothpick) indicates it is set.
- Cut in wedges.
- It is equally delicious served warm or, equally wonderful, served cold if any is left over.
- Calorie conscious tip: I rinse the grated potatoes through a colander with tap water to get rid of excess starch.
- Be sure to drain well.
Another great potato dish! Mirjam you would be pleased to hear I held back and stopped at the floppy stage!! I am talking of course about whisking the egg whites. This came out as a nice potato cake and I served it cut up in wedges, with your recommended sour cream. The only different thing I did was that I added grated nutmeg. Just before writing this review I had a cold piece from the leftover bit, I will go back for seconds after I posted this!!! (with some sour cream of course!)