Potato Pancakes

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From catteacorner.com

 

Potato pancakes

6-8 servings

 

8 medium potatoes, quartered

1/2 pound firm or soft tofu, drained well

1 large onion, quartered

1 clove garlic or equivalent powdered

1/4 cup fresh parsley, chopped (optional)

1 teaspoon salt

1/4 teaspoon black pepper

3 Tablespoons unbleached flour or matzo meal

sunflower or other light oil for frying

 

Place half the potatoes with the tofu, onion, and garlic into the

bowl of a food processor and process until creamy but you can still

see small lumps. Add the rest of the potatoes and continue processing

until the newly-added potatoes reach that creamy/lumpy stage. Pour

mixture into a large bowl, and stir in the parsley, seasonings, and

flour or matzo meal. Heat a thin layer of oil in large, heavy

skillet. When it's hot, spoon the potato mixture into the skillet to

form as many pancakes as the pan will hold (maybe four?) using about

one-fourth cup of potato mixture for each pancake. Flatten the tops

of the pancakes with a pancake turner. Fry for about 5 minutes over

medium heat, then turn the pancakes and fry the other side until

golden brown. Remove to a plate covered with a paper towel to drain,

then serve hot.

 

Variation:

 

> If you do not have a food processor, grate the potatoes, mash the

tofu, chop the onions finely, and mince the garlic, then continue as

above.