Creamy Horseradish Sauce
- 1/2 cup plain Greek yogurt (fat free, 2% or whole)
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 1/2 pounds russet potatoes (about 3 medium potatoes), peeled
- 1 small onion
- 1 egg, slightly beaten
- 1/4 cup matzo meal
- 3/4 teaspoon salt
- canola oil, for frying
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For horseradish sauce, in small bowl stir together yogurt, horseradish, lemon juice, sugar and 1/4 teaspoon salt. Cover and refrigerate until needed.
Using food processor with a coarse grating disc, grate the potatoes and onion. Place mixture in layered paper towels. Squeeze out as much moisture as possible. Repeat two or three times more or until all excess moisture is removed.
In large bowl combine egg, matzo meal and 1/2 teaspoon salt. Add potato-onion mixture. Toss with fork until well mixed.
Pour oil into a heavy-bottomed skillet or deep pan until it is 1/4-inch deep. Heat over medium-high heat until a drop of potato mixture sizzles.
Drop potato mixture, about 1/4 cup at a time, into small mounds in hot oil. Be careful to avoid overcrowding pan. Flatten each mound with metal spatula. Cook for 3 to 5 minutes or until edges are brown and crispy. Turn. Cook for 3 to 5 minutes more or until edges are deep golden brown. Transfer to paper-towel-lined baking sheet. Repeat with remaining potato mixture, adding more oil to skillet if necessary.
Serve warm with a dollop of Creamy Horseradish Sauce.