I wish everyone wonderful Holidays and all the very best for 2020.

Potato Latkes (not dairy)

 

2 pounds potatoes (Yukon Gold are best)

1 medium onion, finely shredded (about 1 cup)

1/3 cup matzo meal or bread crumbs

1 tablespoon potato starch

2 large eggs, lightly beaten

1 teaspoon salt

¼ tsp pepper

1/2 to 3/4 cup vegetable oil to fry

 

Peel potatoes and grate by hand, or shred in a food processor. (I prefer to coarsely grate half of the batch and finely grate the other half. This way, the latkes get a softer center.)

Transfer to a large bowl of cold water as you go. (Soaking prevents from turning brown too quickly.)

 

When ready to use, squeeze potatoes to remove liquid and transfer potato mixture to a bowl and stir in remaining ingredients.

 

Shape into latkes.

 

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Place 4 to 5 latkes into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain.

Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

 

Serve with apple sauce and/or sour cream.

 

Cheese Latkes (dairy)

1 cup cottage cheese or ricotta cheese

¾ cup flour

3 large eggs, separated

1/2 tsp salt

½ tsp baking powder

Oil for frying

Combine cheese, flour, egg yolk, salt and baking powder in a large bowl. Mix until the mixture forms a thick batter. Beat egg whites until stiff and add to cheese mixture.

Heat skillet over medium heat (not too hot.) Put about 2-3 Tbsp of oil in the skillet.

Pour 1-2 tablespoon of batter onto the hot skillet to make small pancakes/latkes.

Fry the latkes for 2-3 minutes on each side until they turn golden brown.

Sprinkle with sugar.

Serve immediately. (These latkes can be served with preserves or sour cream.)

 

Done