Allison's (no longer) Secret Challah

This untraditional challah recipe always gets rave reviews. For a bread, it's pretty easy. Be sure when adding flour, before the first rise, to make sure the dough is not too sticky. The dough will relax and become softer during the rising process.

Ingredients
2 packages yeast active dry yeast (not instant)
½ cup warm water (very warm to the touch, but you should be able to leave your finger in it)
1 tablespoon honey orange blossom honey
1 ¼ cups warm orange juice (same as water) from about 5 large naval oranges
¾-1 cup honey orange blossom honey
1 ½ teaspoons fine sea salt
½ cup canola oil, plus extra for greasing bowl
1 large egg, beaten
7-10 cups bread flour, plus extra for dusting King Arthur Flour Unbleached Bread Flour
1 egg, slightly beaten
1 teaspoon cool water

Equipment
scissors (to cut open yeast packages)
measuring cups and spoons
1 citrus reamer or fork (to juice the oranges)
1 small pot (to warm water)
1 medium pot (to warm orange juice)
1 small bowl
1 small whisk or fork
1 large mixing bowl with a whisk or 1 electric stand mixer with large bowl, paddle and dough hook attachments and a rubber spatula KitchenAidâ Professional 6-Quart
1 counter or bread board (for kneading and/or shaping)
bench scraper
1 large bowl (for rising)
plastic wrap
1 large baking sheet
parchment paper
damp cloth
pastry brush
cooling racks

Proof the Yeast
1. In a small bowl using a small whisk or fork, dissolve yeast and 1 tablespoon honey in warm water. Set aside for 5 minutes.

Mix the Dough
Hand Mixing Method:
2. In a large mixing bowl with a whisk, mix together orange juice, honey, salt, oil, and egg.
3. Add yeast mixture, and mix.
4. Slowly mix in flour until dough can be handled.
5. Turn the dough onto a lightly floured surface. Knead until dough bounces back when gently pressed with fingers, add more flour as needed. (Dough should not be too sticky and will have a smooth finish on top.)

Electric Stand Mixer Method:
2. In the bowl of an electric mixer fitted with the paddle attachment on low speed (Setting 2), mix together the orange juice, honey, salt, oil, and egg.
3. Add the yeast mixture, continue mixing.
4. Add about a cup of flour, mix until well incorporated.
5. Switch to the dough hook attachment. Mix on medium speed (Setting 4), while slowly adding flour until dough holds its shape and bounces back when gently pressed with fingers. (Dough should not be too sticky and will have a smooth finish on top.)

Let the Dough Rise
6. Oil a bowl and put dough in oiled side up. Press plastic wrap against dough and inside of bowl to seal. Refrigerate overnight.
7. At least an hour before you are ready to shape the dough, remove it from the refrigerator.

Shape the Dough
8. Turn dough out onto bread board. Cut the dough into six even pieces, rolling each piece into a ball. Wrap in lightly oiled plastic wrap. Let rest for 15 minutes.
9. Roll each ball into a rope, approximately 17 inches long. Braid the dough, making two loaves. Push the ends in slightly, creating a fuller appearance to the loaves.

Let the Dough Rise (yes, again)
10. Preheat oven to 400°F.
11. Move loaves onto a large baking sheet lined with parchment paper. (Be sure to allow enough room for rising.)
12. Cover with a damp cloth, and let rise in a warm place for about 1 hour until the loaves double in size.

Glaze and Bake
13. Lower oven temperature to 375°F.
14. In a small bowl with a small whisk or fork, beat the egg with water.
15. Brush egg mixture over loaves and bake for 30 minutes – 1 hour until bread is golden and sounds hollow when tapped. Move immediately onto wire cooling racks.

Yields 2 Large Loaves

© 2008 by Allison Lattman

Sugar Cookies with Sugar Icing

Ingredients
2 ½ cups white whole wheat flour, plus more for rolling
1 teaspoon aluminum-free baking powder
½ teaspoon fine sea salt
¾ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract (1 ½ teaspoons if not using almond extract)
¼ teaspoon almond extract (optional)*
sugar icing

Equipment
solid measuring cups
solid measuring spoons
small bowl
small whisk
electric stand mixer fitted with paddle attachment or large bowl and electric hand mixer
rubber spatula
plastic wrap
flat surface
rolling pin
cookie cutters
insulated baking sheets
parchment paper
cooling racks
spatula

Directions
1. In the small bowl, whisk together the flour, baking powder and salt.
2. In the bowl of the mixer, on medium speed, cream the butter and sugar until well mixed. With rubber spatula, scrape down beater and sides of bowl.
3. Add eggs, one at a time. Beat on medium speed until mixture is light and fluffy. Scrape down.
4. Add vanilla extract and almond extract (if using) and beat until thoroughly mixed. Scrape down.
5. Add flour mixture in fourths, mixing at low speed until thoroughly mixed. Do not over mix.
6. Scrape dough from beater. Turn dough out onto plastic wrap. Wrap in plastic wrap and flatten into a disk.
7. Refrigerate for at least one hour.
8. Turn dough onto lightly floured surface and roll dough to ¼ inch thick with lightly floured rolling pin.
9. Dip cookie cutters in flour and press into dough to cut out cookies.
10. Remove cut cookies to baking sheets lined with parchment paper. Place cookies at least 1 inch apart. Reroll dough scraps and repeat.
11. Preheat oven to 350°F.
12. Lightly cover with plastic wrap and refrigerate cut cookies on baking sheets for at least one hour. This helps the cookies to keep their shapes and reduce spreading in the oven.
13. Remove plastic wrap and bake on center rack for 10-12 minutes, until just beginning to turn golden around the edges.
14. Remove baking sheets to cooling racks. Allow to cookies to set for 2 minutes.
15. With spatula, remove cookies from baking sheets. Allow to cool directly on cooling racks until completely cooled.
16. Decorate as desired with sugar icing, using either pastry bags with #3 tips (or smaller) or clean paintbrushes reserved for this purpose.

Yields about 40 2”-3” cookies

* Because of the prevalence of severe nut allergies among children, it is advisable to omit the almond extract if serving to children whom you do not know.

© 2008 by Allison Lattman

Sugar Icing

Ingredients
4 cups confectioners’ sugar
6 tablespoons water or milk (milk makes the icing more opaque)
liquid food coloring or paste food coloring (pastes create more vibrant colors)
Equipment
medium bowl
whisk
smaller bowls for dividing into different colors

Directions
1. Put confectioners’ sugar into the medium bowl.
2. Add water or milk and whisk until smooth.
3. Divide among smaller bowls and add food coloring as desired.

Yields about 2 cups

© 2008 by Allison Lattman

Fat-Free Plain Greek Yogurt

I have issues with fat-free dairy products. The major one is that they're all pretty much disgusting! A couple of years ago, I finally gave in and tried 2% Plain Greek Yogurt in place of sour cream, not just because of the lower fat content but also because of the healthier benefits yogurt offers (acidopholis, baby!!!). I found that I really liked it. Granted, I would never eat it by itself, but, in the place of sour cream, it really does work. A co-worker then convinced me to give the fat-free version a try, assuring me that it was still rich and creamy with the tang of a good sour cream. She was right. Last year, I served both sour cream and fat-free plain Greek yogurt at Latkepalooza. Nobody could tell the difference! So, now I just offer the healthier version, and nobody knows unless I tell them. (OK, so NOW EVERYBODY knows!) You can find it at most grocery stores, health food stores (Whole Foods) and speciality stores (Trader Joe's) in the dairy aisle by the other yogurts. Be sure to get the GREEK yogurt, which is thicker and closer to the body of sour cream.

Agave Nectar

Agave nectar is from the agave plant--same plant that tequila is made from. (What could be bad?!) It is used as a sugar substitute, much like honey and can be found in both light and dark varieties. The benefit to using agave nectar is that it produces a low glycemic response and doesn't create the highs and lows that sugar causes. It can readily be found at health food stores (Whole Foods) or speciality stores (Trader Joe's).

White Whole Wheat Flour

I use white whole wheat flour in recipes in place of all purpose flour. It is made from a softer variety of wheat; so, you get the nutrition of whole wheat flour, but the softness of all purpose flour. I prefer King Arthur Company's White Whole Wheat Flour. You can find it in many grocery stores, health food stores (Whole Foods) and speciality stores (Trader Joe's*). It is also available online through the King Arthur's Baker's Catalogue here. It is even available in organic.

*Update (3/10/2009): While at Trader Joe's, I found that they now have their own brand of white whole wheat flour. In my limited experience using this brand, I have found no difference between this and the King Arthur Brand. I will keep you posted if things change.

I Can't Believe It's Sugar-Free, Non-Dairy, Whole Wheat Banana Bread!!!

This was my first adventure into creating all natural baked goods without sugar or dairy. I brought it into the office to feed to the guinea pigs and got rave reviews. Too bad not everything is as easy to make sugar-free and non-dairy as this. Oh, well.

Ingredients
1 ⅔ cup white whole wheat flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon salt
⅓ cup extra light (tasting) olive oil, plus more for greasing
⅔ cup agave nectar
2 large eggs
1 teaspoon vanilla extract
3 or 4 large ripe bananas, mashed
½ cup walnuts, toasted, skins removed and broken into pieces

Equipment
4 ½ × 8 ½ × 2 ½-inch loaf pan
parchment paper
dry measuring cups
medium bowl
whisk
liquid measuring cup
stand mixer with paddle attachment
rubber spatula
toothpick
cooling rack
knife

Directions
1. Preheat oven to 350°F.
2. Grease loaf pan. Line bottom with parchment paper, and grease again.
3. In the medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
4. In the mixer on medium speed, mix oil, agave nectar, eggs and vanilla until combined.
5. Mix in banana until distributed evenly.
6. Add flour mixture in fourths, mixing until combined after each addition.
7. Fold in walnuts with rubber spatula.
8. Pour into prepared pan.
9. Bake in center of oven for 55-60 minutes or until toothpick inserted in center comes out clean.
10. Cool in pan on cooling rack for 10 minutes.
11. Run a knife around the edge and release from pan.Allow to cool completely on cooling rack.

Yields 1 loaf

© 2008 by Allison Lattman

Rum Sauce

Easy and declicious: You can make this a couple of days ahead of time, store in the refrigerator and gently rewarm when ready to serve.

Ingredients
¼ cup unsalted butter
½ cup heavy cream
½ cup packed dark brown sugar
pinch of salt
2 tablespoons dark rum

Equipment
liquid measuring cup
dry measuring cups
medium saucepan
spoon
liquid measuring shot glass

Directions
1. Melt butter in saucepan over medium-high heat.
2. Add cream sugar and salt.
3. Bring to a boil, stirring until sugar dissolves.
4. Remove from heat and stir in rum.

Yields about 1 cup

Bananas Foster Latkes with Rum Sauce

Another creation that was inspired by my religious school students. Working with 8th- and 9th-graders to come up with a unique latke recipe. One kid suggested bananas. Well, we ran with it. Of course, I left out the rum sauce and just served it with ice cream and toppings. They loved it! These are also the easiest of the latkes to make because you don't have to worry about straining any excess liquid.

Ingredients
5 large ripe bananas, slightly mashed
½ cup walnuts, toasted, skins removed and broken into pieces
1 tablespoon packed light brown sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup white whole wheat flour
1 large egg, beaten
canola oil, for frying
butter, for frying
vanilla bean ice cream
rum sauce

Equipment
potato masher
dry measuring cups
baking sheet lined with parchment
clean kitchen towel
dry measuring spoons
large bowl
large spoon
small bowl
small whisk
large skillet
spatula
small spoons
brown paper grocery bags

Directions
1. Mix bananas, toasted walnuts, cinnamon, nutmeg, flour and eggs into a large mixing bowl and mix, being careful not to leave the bananas in small chunks.
2. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and ½ cup butter and heat.
3. When foam subsides, drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 30 seconds-1 minute, until cooked through.
4. Drain on brown paper grocery bags.
5. Serve immediately with vanilla bean ice cream and rum sauce.

Yields about 20 2-3-inch latkes

© 2008 by Allison Lattman

Caramel Sauce

This sauce is so easy and delicious. You just have to be sure to watch to make sure the sugar reaches the right color. I serve it with so many things, or just eat it plain.

Ingredients
¾ cup granulated sugar
¼ cup water
6 tablespoons light corn syrup
½ cup heavy cream
½ teaspoon vanilla extract

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measuring shot glass
small saucepan
small ladle
spoon

Directions
1. Place granulated sugar in the center of medium saucepan.
2. Pour water around the edges; so, that it does not splatter, causing the sugar to stick to the sides of the pan. Add corn syrup.
3. Heat mixture over medium-high heat until sugar is dissolved, large bubbles form on the surface and color is golden amber. Do not stir at all during this process and watch closely for changes.
4. While sugar is heating, heat heavy cream and vanilla extract in the small saucepan over low heat. Do not let boil.
5. Remove both pans from heat and ladle a little of the cream mixture into the sugar mixture. Mixture will bubble up. Mix thoroughly. Repeat, adding small amounts of cream until finished.
6. Serve immediately or allow to cool. Mixture keeps in the refrigerator for up to three weeks.

Yields about ¾ cup

© 2008 by Allison Lattman

Apple Pie Latkes with Ice Cream and Caramel Sauce

I was making latkes with my 6th-grade religious school class. When I went to put a potato in the food processor, an Israeli kid piped up and asked, "You use potatoes?!" I said, "Yes, what does your mom use?" He replied, "Apples." Since then, I've found savory recipes that included apples with potatoes, but thought, "Wouldn't it be yummy to make a dessert latke with apples." And guess what...it is!

Ingredients
½ cup rolled oats
water
2 tablespoons sea salt
1 pound Fuji apples
1 pound Granny Smith apples
juice from ¼ a lemon
½ teaspoon sea salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons packed light brown sugar
2 large eggs, beaten
canola oil, for frying
unsalted butter, for frying
vanilla bean ice cream
caramel sauce

Equipment
food processor with chopping and shredding blades
dry measuring cups
vegetable peeler
chef’s knife
cutting board
large bowl
citrus reamer
dry measuring spoons
colander
large heavy plate
cans of food
liquid measuring shot glass
large mixing spoon
small bowl
small whisk
large skillet
spoons
spatula
brown paper grocery bags

Directions
1. In a food processor, fitted with the bottom chopping blade, process rolled oats until roughly the consistency of course meal. Set aside.
2. In a large bowl, mix water and ¼ cup sea salt.
3. Peel, core and cut apples to the size to fit in the chute of your food processor. As you do so, place them in the salt water to keep them from browning.
4. In a clean food processor, fitted with the top shredding blade, shred apples.
5. In a large dry bowl, place the shredded apples. Toss with lemon juice and 1 teaspoon sea salt until well coated.
6. Transfer apple mixture into a colander and place in sink. Place heavy plate on top of the apples and weigh down with cans of food. Let drain for 30 minutes.
7. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface.
8. While the pan is preheating, in a dry bowl, mix the apples with the vanilla extract, ground cinnamon, light brown sugar, beaten eggs and processed rolled oats.
9. Add ¼ inch oil and ½ cup butter to the pan.
10. When foam subsides, drop mixture by tablespoons into pan.
11. Cook until golden on each side. Add oil and butter to pan as needed, allowing to heat up again before adding more latkes.
12. Drain on brown paper grocery bags.
13. Serve immediately topped with vanilla bean ice cream and caramel sauce.

Yields about 2 dozen 2-3-inch latkes

© 2008 by Allison Lattman

Zucchini Parmesan Latkes with Marinara Sauce

These might actually be my new favorite creation!!! They are perfectly delicious to serve at any time of year!

Ingredients
2 pounds zucchini
1 teaspoon fine sea salt
2 cups freshly shredded parmesan cheese(1 cup if using pre-shredded)
½ cup whole wheat panko bread crumbs
3 cloves garlic, finely minced
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
¼ teaspoon red pepper flakes, crushed
¼ teaspoon ground black pepper
3 large eggs, beaten
canola oil, for frying
1 cup marinara sauce, for serving

Equipment
chef’s knife
cutting board
microplane grater
dry measuring cups
food processor fitted with shredding blade or box grater
colander
heavy plate
cans of food
small bowl
small whisk
large bowl
large spoon
dry measuring spoons
large skillet
spatula
2 teaspoons
brown paper grocery bags

Directions
1. Cut tops and bottoms off zucchini and shred.
2. Toss shredded zucchini with salt and place in colander and place colander in sink.
3. Place heavy plate on top of colander with cans of food on top to weigh it down.
4. Let drain for 30 minutes.
5. Turn zucchini into large bowl and add parmesan cheese, bread crumbs, garlic, oregano, basil, red pepper, black pepper and eggs and mix.
6. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and heat.
7. Drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 1-2 minutes, until cooked through.
8. Drain on brown paper grocery bags.
9. Serve immediately with marinara sauce.

Yields about 30 1 ½-2-inch latkes

Note: Due to the amount of water in the zucchini, these shrink when cooked. Also, to keep from falling apart while cooking, squeeze moisture from each latke by pressing between two spoons before cooking in pan.

© 2008 by Allison Lattman

Creamy Cilantro Dip

This is so yummy, you could use it for a variety of applications. Have fun!!!

Ingredients
1 clove garlic, cut into three pieces
¼ bunch cilantro leaves
squeeze of lime juice
sea salt and pepper, to taste
1 6-ounce tub fat-free plain Greek yogurt

Equipment
food processor fitted with bottom chopping blade
small bowl
rubber spatula

Directions
1. Place garlic, cilantro leaves, lime juice, salt and pepper into food processor. Process until garlic and cilantro are chopped finely.
2. Turn into small bowl and mix in yogurt.

Yields about 1 cup

© 2008 by Allison Lattman

Southwest Latkes with Creamy Cilantro Dip

These are the most labor-intensive of all the latkes, but well worth the effort. They will go fast at a party; so, be prepared to make a lot!!! To keep latkes together while frying, press each one slightly between two spoons to remove the excess moisture.

Ingredients
1 red bell pepper
6 ounces baby spinach
2 tablespoons canola oil
1 large yellow onion, diced
2 cloves garlic, finely minced
1 jalapeño pepper, seeded and finely chopped (use gloves)
1 8-ounce can of corn, drained well
½ bunch cilantro leaves, chopped
4 ounces cotija cheese, crumbled
sea salt and ground black pepper, to taste
¼ cup white whole wheat flour
2 large eggs, beaten
canola oil, for frying
creamy cilantro dip

Equipment
chef’s knife
cutting board
vinyl gloves
brown paper lunch bag
large skillet
spatula
brown paper grocery bags
cheese cloth
large bowl
large spoons
dry measuring cups
2 teaspoons

Directions
1. Over a gas burner, roast the red pepper until black and charred all around. (Alternatively, cut peppers in half. Place cut side down on baking sheet and place under broiler until charred.) Place in a brown paper lunch bag and let steam for at least 15 minutes.
2. Preheat a large skillet over medium heat. Add spinach and cook down. Remove from skillet and allow to cool.
3. Heat skillet again over medium heat. Add 2 tablespoons oil and, when oil is hot, add the diced onion and cook until just beginning to soften.
4. Add the minced garlic and chopped jalapeño to the pan. Cook about 1 minute.
5. Cover and reduce heat to low. Allow to sweat for about 5 minutes, until onions are translucent.
6. Drain mixture on brown paper grocery bag and put in large bowl.
7. Remove roasted red bell pepper from bag. With gloves, remove charred skin, stem, seeds and white membrane. Cut pepper into thin strips and add to onions.
8. Squeeze out as much moisture as possible from spinach through a cheese cloth.
9. Roughly chop spinach and add to the onion mixture.
10. When all ingredients are at room temperature, add the drained can of corn, chopped cilantro leaves, crumbled cotija cheese, salt and pepper and mix.
11. Add flour and eggs and mix well.
12. Heat ¼ inch oil in the skillet.
13. Drop mixture by spoonfuls into hot oil, leaving as much of the liquid in the bowl. Cook until golden around the edges. Flip, and continue frying for about another 1-2 minutes until cooked through.
14. Drain latkes on brown paper grocery bags.Serve immediately with creamy cilantro dip.

Yields about 2 dozen 2-3-inch latkes

© 2008 by Allison Lattman

Apple Chutney

To allow the flavors to meld together and mellow out, make this a month ahead of time and store in a canning jar.

Ingredients
1 pound Granny Smith apples, coarsely chopped
1 medium onion, finely chopped
2 small red Thai chilies, seeded and finely chopped
1 heaping tablespoon freshly grated ginger
1 ¼ cups granulated sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon turmeric
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ½ cups apple cider vinegar

Equipment
chef’s knife
cutting board
rubber gloves
fine grater
dry measuring cups
dry measuring spoons
medium saucepan
spoon
sterile 1-quart canning jar with lid

Directions
1. Place all ingredients in saucepan and bring to a boil over high heat.
2. Reduce heat to medium and cook for 30-40 minutes, until mixture begins to thicken.
3. Spoon into canning jar and store at room temperature or refrigerated, until ready to use.

Yields about 3 ½ cups

Sweet Potato Latkes with Apple Chutney

Because apple chutney has sooo much flavor, these latkes are slightly on the bland side on purpose.

Ingredients
1 pound sweet potatoes, peeled and cut into chunks
2 scallions, thinly sliced, white and tender green parts only
½ cup plus 2 teaspoons white whole wheat flour
2 large eggs, beaten
1 teaspoon sea salt
½ teaspoon ground black pepper
canola oil, for frying
apple chutney

Equipment
vegetable peeler
chef’s knife
cutting board
food processor fitted with bottom chopping blade
cheese cloth
large bowl
large spoon
dry measuring cups
dry measuring spoons
large skillet
spatula
brown paper grocery bags

Directions
1. Place potatoes in food processor and process until chopped finely.
2. Squeeze moisture from sweet potatoes through cheese cloth.
3. Add sweet potatoes and scallions to large bowl.
4. Add flour, beaten eggs, salt and pepper and mix.
5. Preheat skillet over medium heat. The pan is ready when droplets of water “dance” on the surface. Add ¼ inch of oil and heat.
6. Drop mixture by spoonfuls into oil. Fry until golden around the edges. Flip and fry 1-2 minutes, until cooked through.
7. Drain on brown paper grocery bags.
8. Serve immediately with apple chutney.

Yields about 20 2-3-inch latkes

© 2008 by Allison Lattman

Applesauce

This applesauce is so easy, you'll wonder why you ever used store-bought. It's also sugar-free and relies on the natural sweetness from the apples and cinnamon.

Ingredients
3 Granny Smith apples, peeled, cored and quartered
3 Fuji apples, peeled, cored and quartered
1 cup unfiltered apple juice
½ teaspoon ground cinnamon

Equipment
vegetable peeler
chef’s knife
cutting board
large saucepan
potato masher

Directions
1. Place all ingredients in large saucepan.
2. Cook, covered, over medium heat until tender, about 10 minutes.
3. With potato masher, mash apples until desired texture.

Yields about 4 cups

© 2008 by Allison Lattman

Potato Latkes with Applesauce and Greek Yogurt

These are the potato latkes my mother always made. I just changed some of the directions to make it easier and drain more of the moisture from the potatoes.

Ingredients
3 pounds russet potatoes, peeled and cut into chunks
1 small onion, cut into chunks
1 large onion, diced
1 teaspoon sea salt
½ teaspoon ground black pepper
3 large eggs, beaten
¼ cup whole wheat matsah meal
canola oil, for frying
fat free plain Greek yogurt, for serving (optional)
applesauce, for serving

Equipment
vegetable peeler
chef’s knife
cutting board
small bowl
small whisk
large skillet
spatula
brown paper grocery bags
large bowl
food processor fitted with bottom chopping blade
cheese cloth
large spoon
dry measuring spoons
dry measuring cups
small spoons

Directions
1. Heat skillet over medium heat. Add oil and let heat up. Sauté large diced onion until just beginning to brown. Drain on a brown paper grocery bag and put in large bowl.
2. Grate potatoes and small onion in processor fitted with the chopping blade, adding a little onion each time you add potato to help prevent browning.
3. Squeeze potato-onion mixture through cheese cloth and add mixture to the sautéed onions and mix.
4. Add salt and pepper and mix.
5. Mix in beaten eggs and matsah meal.
6. Preheat a large skillet over medium heat. The pan is ready when droplets of water “dance” on the surface.
7. Add ¼ inch oil to pan and heat. Drop mixture by small spoonfuls.
8. Fry until golden brown around the edges. Flip and fry an additional 1-2 minutes until cooked through.
9. Drain latkes on brown paper grocery bags.
10. Serve immediately with fat free Greek style plain yogurt and applesauce.

Yields about 30 2-3-inch latkes

© 2008 by Allison Lattman