Fresh Herb Potato Pancakes

• chicken stock↗16 ounces
• fresh tarragon4 ounces
• fresh dill↗4 ounces
• fresh rosemary↗4 ounces
• shredded potatoes32 ounces

  (refrigerated section of grocery store)

• eggs↗3
• onions↗2

  (finely chopped)

• flour↗1⁄4 cup
• matzo meal↗3 cups
• salt↗1 cup
• onion powder↗3 tablespoons
• black pepper↗1 teaspoon
• corn oil↗3 cups

Step-by-step instructions

1. 1

   Wash all the fresh herbs in a colander, then separate the leaves from the stems. Saute the onions in 2 tablespoons of the Corn oil till soft and translucent, stirring constantly. Then add the fresh herbs. Keep stirring and adjust the heat---fresh herbs burn quickly and you just want to bring out the flavor. Once the herbs are soft, then add 1/4 cup chicken stock to the onion/herb mixture and simmer on low, covered, stirring occasionally until the stock cooks down.

2. 2

   Meanwhile mix 2/3 cup of salt into the shredded potatoes and set aside. In another bowl beat the eggs and then add the pepper and onion powder. With an electric mixer, add 3 cups of chicken stock, the Matzo Meal, the rest of the salt and Flour to the eggs, and mix till reasonably incorporated. Now, with a rubber spatula, by hand, fold in the onion/herb mixture, and the last step is to add the shredded potatoes to the mix. Cover the batter with plastic wrap and let it sit in the Refrigerator for at least an hour.

3. 3

   Heat the Corn Oil in an electric skillet and gently mix the potato batter which should have been sitting in the refrigerator. The batter should form round clumps with are then spooned/dropped into the hot oil. Fry on a medium-low heat, again fresh herbs burn quickly and you only want the pancakes to be slightly golden and cook till they hold together. Generally, they cook 7 min on each side. Drain on paper towels and serve with my Homemade Buttermilk/Onion Dip and Apple Cider.