Peel and grate the potatoes, onion and garlic.
I chop the potatoes with the onion and garlic and grate in a blender.
This quantity will give 2 batches in a blender, do one fine and one
coarse. Fill the blender 1/2 full of water, grate half the potatoes
and onions, strain dry, but save the drained water to use in the blender
for the second batch. Press the grated potato and onion to get out
as much water as you can. Or you can, as my grandmother did, use a
hand grater. If you do, watch your fingers.
Add the eggs and beat in till well blended.
Add the chopped parsley. If you are planning to serve the potato
pancakes with a pot roast or such, add a tablespoon of melted chicken
fat for flavor. (The combination of garlic, parsley and chicken fat
is a great flavor enhancer.) You can taste the raw mixture (I do,
but you may not care for it) or just add a teaspoon or two of salt
and a pinch of black pepper, and then taste the sample pancake.
Add enough matzo meal to bind. The mixture should hold its shape
in a spoon when tapped against the side of the bowl.
Fry a small sample pancake in 1/4 inch of 375-400 degree F oil. Peanut
oil tastes especially good to me for this. When one side is done,
flip it over, using a slotted spatula and a fork. When both sides
are crisp and brown remove it to a tray with absorbent paper towels.
Adjust the seasoning based on the sample. Fry subsequent pancakes
lighter than you want them to be served. You can do the whole batch
(makes 10 pieces medium size) and then finish them all at once at
serving time. They can also be finished in a hot oven or a deep fryer.
Be sure to blot them well. These can be done ahead, and held for a
few hours, unrefrigerated, and served in the evening as part of the
dinner meal, or as a Hanukkah treat.
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