Cocktail Potato Pancakes

makes 30 small cakes

NOTE: Serve these miniature potato cakes with a dollop of sour cream or apple sauce.

INSTRUCTIONS:

1. Grate potatoes in a food processor fitted with coarse shredding blade. Place half of potatoes in fine mesh sieve set over medium bowl and reserve. Fit processor with steel blade, add onion, and pulse with remaining potatoes until mixture looks coarsely chopped, about six 1-second pulses. Combine with potatoes in sieve and toss together, pressing to extract as much liquid as possible from potatoes into bowl beneath. Let potato liquid stand until starch settles to bottom, then pour off liquid, leaving starch in bowl. Beat egg, potatoes, chives, matzo meal, and salt and pepper to taste into starch.

2. Heat half of oil in 12-inch skillet over medium-high heat until shimmering, about 3 minutes. Meanwhile, invert a rimmed baking sheet and cover with aluminum foil or parchment paper. Using a tablespoon measure, form half potato mixture into 15 cakes on back of baking sheet. Transfer cakes one by one to hot oil with thin metal spatula. Fry until golden brown on one side, about 3 minutes. (Use this time to form remaining cakes on back of baking sheet.) Turn with spatula and continue frying until golden brown on second side, about 3 minutes more. Drain pancakes on triple thickness of paper towels.

3. Pour oil from pan and wipe clean with paper towels. Add remaining ¹/₂ cup oil to pan and heat over medium-high heat until shimmering. Fry remaining pancakes as directed above. Serve immediately.