5 potatoes
1 onion
2 eggs
1/4 cup bread crumbs, matzah or flour
1 tsp salt
freshly ground pepper
sour cream
dill or chives to garnish
Peel and finely grate the potatoes. Grate one peeled onion. Place in a cloth and squeeze out any excess liquid or by pressing them with your hands in a colander.
Beat the eggs lightly with salt, add to the potatoes & onion, freshly ground pepper, bread crumbs, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup, of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is golden brown, turn over and repeat (3-4 minutes a side). Blot excess oil with paper towels, and serve warm with your favourite topping (perhaps a dollop of sour cream, and herbs as a garnish).