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Potato Latkes
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Latkes can be made for Passover if baking powder is omitted. For Ashkenazim, avoid canola oil as well (try safflower oil). This small batch recipe can be scaled up as needed.

Serves: Makes about 1-1/2 dozen

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Ashkenazi Parve Side Dish

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5 large potatoes
2 eggs
1 tbs. matza meal
1 tsp. baking powder (omit for Passover)
1 tsp salt
pepper, to taste
1 small onion, grated
Vegetable oil, for frying


  1. Peel and grate the potatoes using a fine grater, draining off most of liquid.
  2. Beat the eggs and add them to the potatoes along with the onion and dry ingredients. Mix well.
  3. Add enough oil to a large skillet to cover the bottom about 1/4 of an inch deep. Heat at medium setting.
  4. Drop tablespoons of the mixture into the hot oil and fry on both sides until brown. Drain on paper towel and serve hot.

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