Potato Latkes

12 large potatoes, grated
3 medium onions, grated
4 eggs, beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
Oil for deep frying

The secret to great latkes is to remove as much liquid from the potatoes and onions as possible. Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture. Do the same for the grated onions. Combine all the ingredients and mix together well by hand. In a heavy skillet, put a 3/4" deep layer of oil. Heat until sizzling. Form individual pancakes by hand and carefully slide into the pan using a slotted spatula. Fill the pan, but leave room between the pancakes. When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges. Remove with a spatula and place on paper towels. Let the excess grease drain onto the paper towel. Serve immediately for the best taste. You can keep the latkes hot in a warm oven. Serve with sour cream or applesauce, or sprinkle with granulated sugar.


Salmon Latkes

1 can (15 1/2 ounces) red or pink salmon, skin and bones removed, juices reserved

2 eggs

2/3 cup finely chopped onion

1/2 cup bread crumbs, or matzo meal

1 tablespoon fresh minced dill (optional)


Freshly grated black pepper

Vegetable oil

In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill.  Season to taste with salt and pepper and mix well.  Set aside for 15 minutes.  With wet hands, shape the mixture into latkes.

In a large heavy skillet, heat 1/8 inch of oil. Fry the latkes until golden brown on both sides.  Drain on paper towels.  Serve hot or cold.  Makes about 2 dozen.

Cheese Latkes (Dairy)

Preparation Time: 15 minutes Frying Time: About 10 minutes per batch

2 potatoes

2/3 pound of farmer's cheese, dry cottage cheese, or dry feta cheese

2 eggs

2 1/2 Tbs. matzoth meal or flour

1/4 tsp. baking powder

1/4 tsp. salt or tamari (eliminate if using feta cheese)

1/2 tsp. pepper

1 tsp. garlic or 2 garlic cloves

peanut oil

Peel, cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoth meal or flour, baking powder, and spices.

Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Variation: Use one potato and 10-oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you're using feta.


Vegetable and Feta Latkes


2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil

Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.

Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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