Potato Latkes
6 medium sized potatoes
1 small onion
1 teaspoon salt
1 egg
1/8 teaspoon pepper
3 tablespoons flour, matzo meal or bread crumbs
1/2 teaspoon baking powder
oil for frying*
Wash, peel and grate potatoes. Strain but not too dry. Add grated
onion, salt and the egg. Mix well. Add remaining ingredients and beat
into potatoes, mixing well. Heat enough oil to cover bottom of frying
pan. Drop by tablespoonfuls into hot oil. Brown on both sides. Drain
on absorbent paper. Delicious served with applesauce or sour cream.
Enjoy!!
Variation: Appletato Latkes
Add to batter one large apple, coarsely grated, and 1/4 teaspoon cinnamon.
Serve with jam.
*Add additional oil as needed.
Sufganiyot
(Israeli jelly doughnuts served at Chanukah time)
1 package dry yeast
1/4 cup warm water
1/3 cup sugar
1 1/2 teaspoons salt
1/3 cup vegetable shortening
2 eggs
3/4 cup milk, warmed
1 teaspoon vanilla
dash nutmeg or mace
5 cups flour (approximately)
1/2 cup oil
jam or jelly
confectioners sugar
Dissolve yeast in water and set aside for ten minutes. Meanwhile,
place sugar, salt and shortening in a large mixing bowl and mix to a
smooth paste. Add eggs, one at a time; blend well. Add milk and vanilla
and stir them in slightly. Add flour gradually, enough to form a smooth
dough of medium consistency.
Brush dough with oil, cover bowl with cloth and set to rise in warm
place until doubled in bulk. Punch down, place on lightly floured board
and roll into a tight roll about 1 inch in diameter. Slice into 16 equal
slices and place on a flour dusted pan to rise again. Fry 4-6 at a time
in deep oil until brown. Drain on absorbent paper.
When doughnuts are completely cool, force jelly into them with a pastry
bag or cookie press. (Insert tip of tube into the center of the side
of each doughnut.) Sift confectioners' sugar over completed doughnuts.
Makes 16. Enjoy!!
Judith's Cheese Latkes
1 pound cottage cheese
6 eggs
1/2 cup sugar
pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
grated peel of a 1/2 lemon
1 cup flour
oil for frying
Combine above ingredients in order given.
Drop by tablespoons into hot oil, and fry until golden brown. Drain
on absorbent paper and serve topped with sour cream. Serves 6 8. Enjoy!!
