Lotsa Latkes!

Sweet Sweet Potato Latke (Pareve)
Preparation Time: 15 minutes Frying Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams
2 Tbs. matzoth meal (or flour)
2 eggs
1 tsp. baking powder
1 - 2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/4 tsp. cloves
peanut oil

Peel and grate sweet potatoes and remove any excess moisture. Beat eggs and add one at a time, mixing well. Add matzoth meal or flour and baking powder. Add spices and mix well.
Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
Makes about 18 - 20 pancakes.

Note: For fluffier pancakes, separate eggs. Separate and add yolks where "add eggs". Beat egg whites until stiff. Fold in egg whites after all other ingredients have been mixed in.


Gingered Sweet Potato Latke (Pareve)
Preparation Time: 15 minutes Frying Time: About 10 minutes per batch

Use same recipe as above, except:
1. Eliminate spices except for 1/4 tsp. clove
2. Add 2 1/2 tsp. fresh ginger or 1 tsp. powdered ginger.
3. Add 1 tsp. tamari or soy sauce
4. Add two finely diced scallions


Curried Sweet Potato Latke (Pareve or Dairy)
Preparation Time: 15 minutes Frying Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams
1 apple
1/4 cup milk or soymilk
1/3 cup matzo meal (or flour)
3 eggs
1 tsp. baking powder
1 tsp. curry
1/4 tsp. cayenne
1/4 tsp. cumin
1/8 tsp. fresh ginger
1/4 tsp. garlic
peanut oil

Grate sweet potatoes and apple. Remove any excess moisture. Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes) Add milk.  Add matzoth meal or flour and baking powder.  Add spices and mix well.
Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
Makes about 18 - 20 pancakes.


Green Latkes (Pareve)
Preparation Time; 15 minutes Frying Time: About 10 minutes per batch

2 medium zucchini
1 large potato
1 small onion
3 Tbs. matzoth meal or flour
1 tsp. baking powder
2 eggs
1/2 tsp. salt or soy sauce
1/2 tsp. pepper
peanut oil

Grate zucchini and potato.  Remove excess water (can put in dishtowel or cheesecloth and squeeze out moisture).  Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes).  Add matzoth meal or flour and baking powder.  Add spices and mix well.
Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.
Makes about 12 - 18 pancakes.


Colorful Veggie Latkes (Pareve)
Preparation Time: 15 minutes Frying Time: About 10 minutes per batch

1 medium zucchini
2 carrots
2 yellow Finn potatoes
1 red pepper
Proceed as with green latkes, except substituting vegetables.


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.


Apple Pear Sauce (Pareve)

"While there’s nothing like the traditional applesauce and sour cream, here's a bit of variation. It's easy to make and tastes great."
Preparation Time: 10 minutes Cooking Time: About 20 minutes

8 medium apples
5 medium pears
3 tsp. lemon rind
1 tsp. cinnamon (or to taste)

Core and cut apples and pears. Cover well with water and cook until soft. Stir occasionally to prevent sticking. Put through Foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
Mix in lemon rind and cinnamon.


Apple Cranberry Sauce (Pareve)
Preparation Time: 10 minutes Cooking Time: 20 minutes

9 medium apples
1/2 bag of fresh cranberries
1/2 cup honey or to taste
1 tsp. lemon rind

Core and cut apples. Cover well with water and cook until soft. Stir occasionally to prevent sticking.
Cover cranberries with water and cook until very soft (about twenty minutes). Drain.
Put apples through Foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds.
Add cranberries, honey, and lemon rind.
Note: Depending how tart or sweet you like your sauce, you can add more honey.


Potato, Leek and Onion Latkes (Pareve)
Preparation Time: 20 minutes Cooking Time: 30 minutes
6 large Idaho potatoes
3 medium or large onions
2 large leeks, about 1 inch in diameter and about 4 inches long, white part only
3 eggs
Kosher salt, to taste
White pepper, to taste

Peel the potatoes and place them in a bowl of cold water. Peel the onions and place them in the cold water also. Cut off the green part of the leek and clean the white part.
Dry the potatoes with a paper towel and process them with a medium shredding disc in a food processor. Process the onions and the leeks also. Mix with the eggs, salt and pepper.
Heat a frying pan and add about a half-inch of oil. Let the oil get very hot. Add a large spoonful of the potato mixture, gently flatten it with the back of a spoon or spatula, and then be patient. Do not move the latkes or peek until they begin to get very brown along the edges. Turn them carefully with a large spatula and a fork to hold the loose potatoes in place.
Cook until golden brown on the second side and gently remove to a brown paper bag on a cookie tray. Be sure to cook these latkes long enough to cook the potatoes through.


Sweet Potato Latkes (Pareve)
Preparation Time: 20 minutes Frying Time: About 10 minutes per batch
2 pounds sweet potatoes or yams
1-1/2 pounds white potatoes
1 small onion
2 eggs
1/3 cup flour
1/2 tsp. baking powder
dash cinnamon
dash nutmeg
dash cayenne pepper (OPTIONAL)
1/2 tsp. salt, or to taste

Grate the potatoes, or process them in a food processor with a medium or fine shredding disc. Drain the liquid from them and place them in a large mixing bowl. In a food processor, grate the onions. Add to the potatoes. Add the eggs, flour, baking powder, salt and spices. Mix well.
Heat a frying pan until a drop of water "dances" and evaporates. Add about one-half inch of oil and heat well. Add the potato mixture by large tablespoonfuls into the oil and flatten gently. Cook until golden. Turn carefully and cook until done. Remove latkes to a cookie sheet covered with a brown paper bag. The brown paper absorbs the oil and keeps the latkes crisp.


Grandma’s Potato Latkes (Pareve)
Preparation Time: 20 minutes
Cooking Time: 30 minutes depending on the number of latkes

4-5 large potatoes (I like a mix of Russet and Prince Edward Island)
3 very large onions
3 eggs
1-1/2 tsp. kosher salt
1/2 tsp. White pepper or, for very spicy latkes, 1/4 tsp. Cayenne pepper
2 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 cup flour (you may need a bit more as you cook them)
Canola Oil for frying

Peel the potatoes and shred them with the fine blade of a food processor. Peel the onions and shred them also. Remove the bowl and cover and, over the sink, press the potato mixture down and let a lot of the liquid drain out into the sink. Pour the potato mixture into a large bowl and add the rest of the ingredients except for the flour. Mix thoroughly. Add just enough flour to make a mixture that is not watery. Set aside.
Heat a large frying pan until a drop of water "dances" across the pan and evaporates. Add the oil until it is about 1/3-1/2 inch deep. Heat the oil through. Add the potato mixture to the pan with a large tablespoon. Let the latkes cook, undisturbed, over medium high heat until you can see that they are golden on the bottom. To avoid splattering, use a spatula and a fork to gently turn them over. Continue cooking until done to your color preference.
Carefully place the hot latkes on a brown paper bag to absorb the excess oil and stay crisp.
Add more oil when needed and let the oil heat for a minute before adding more batter. Hot oil will prevent the latkes from sticking. Repeat until all the mixture is used. As you make each batch of the potato latkes, stir the potato mixture frequently to keep the ingredients well incorporated. Add a little more flour if necessary.



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