- 3 cups grated russet potatoes, drained of excess water
- 2 whole eggs
- ¼ cup grated onion
- 1 teaspoon Kosher salt
- ¼ teaspoon pepper
- 2 tablespoon Matzo Meal (or flour)
- ½ cup rendered chicken fat “schmaltz,” or favorite oil, for frying, plus extra for gribenes
Place the potatoes in cheesecloth and wring out excess water. You need dry potatoes. In a saute pan, begin making gribenes by caramelizing the onion in the chicken fat. Remove from heat and set aside. In a mixing bowl, stir in the potatoes, caramelized onions, eggs, Matzo Meal, and seasonings together, until a nice, somewhat sticky, mixture is made.
In a skillet over medium heat, start heating the schmaltz for frying. Place large spoonfuls of the potato mixture in the hot oil, pressing down on them to form ¼-½ inch thick patties. Brown on one side, flip, then brown on the other side. Let drain on paper towels. Serve hot with sour cream and/or applesauce.