Traditional and not-so-traditional latkes

Traditional and not-so-traditional latkes

“Oh Chanukah, oh Chanukah, come light the menorah, we’ll have a party, we’ll all dance the hora, gather ’round the table, we’ll give you a treat, sivvivonim to play with and LATKES to eat…”

so my friends, after scouring through some of my recipes, I decided to include recipes from the new, very fun, “Get Cooking! Jewish American Family Cookbook” by Rachel Harkham and Doni Zasloff Thomas a.k.a. “Mama Doni.” The Montclair mom has performed in many local venues. The book is a great addition to one’s home collection.. lots of great activities, songs, ideas, and yes, recipes!!!

Souper Traditional Latkes

6 large potatoes, peeled
2 eggs, beaten
1 envelope dry onion soup mix
1 cup vegetable oil for frying
Applesauce or sour cream

Grate the potatoes with a hand grater or food processor.

Mix the potatoes in a large bowl with eggs and “the secret ingredient”..onion soup mix!

Heat the oil in a heavy-bottomed frying pan. It is ready when a scrap of bread dropped in the oil browns in less than 15 seconds. Drop the mixture by heaping spoonfuls into the hot oil. Do not overcrowd, and let sizzle until golden brown, about 2-3 minutes on each side.

Drain on paper towels and serve with applesauce or sour cream.

Fill-in-the-Blank Latkes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup seltzer
1 cup vegetable oil for frying

Mix all the ingredients together except oil. Dip an ingredient of choice into the batter. Try veggies and fruits like strawberries, apples, and bananas. Get wacky with PB&J sandwiches. Let the excess batter drip off and fry as in the latke recipe above. Mama Doni notes that this year she is going to make Oreo latkes!

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