Syrian-Jewish American cookbook author Poopa Dweck's potato fritters contain neither flour nor matzo meal.
|3||large baking or russet potatoes, peeled and left in cold water|
|5||eggs, lightly beaten|
|1||onion, finely chopped (about 1/2 cup)|
|1||teaspoon ground allspice (optional)|
|1||teaspoon kosher salt|
|1||cup vegetable oil|
1. In a food processor fitted with the grating disk or on a box grater, grate the potatoes through the feed tube. Transfer the mixture to a colander. With your hands, squeeze the mixture to rid it of excess water.
2. In a large bowl, combine the potatoes, eggs, onion, allspice, if using, and salt. Mix well.
3. In a heavy 12-inch skillet, heat the oil over medium-high heat. When the oil sizzles when a drop of water hits it, drop a heaping tablespoonful of the batter into the pan. Flatten the mound with the back of a spoon. Add about 7 pancakes or as many mounds of batter as you can without crowding. Fry for 3 to 4 minutes or until the bottoms are golden. Turn with a spatula and fry until the other sides are golden.
4. Drain on a paper-towel lined plate. Continue making fritters, adding more oil to the pan, if necessary. - Adapted from "Aromas of Aleppo"