Potato Pancakes

Makes 6 dozen bite size pancakes. 

I am quite sure that some of you may have your own traditional Potato Latkes recipe. What distinguishes mine is that they are baked on heavy non-stick cookie sheets -not fried. They are very small and light. You can, of course, make them any size and allow more time for baking. 

I make them not only on Hanukkah but also throughout the year and serve them as an hors d’oeuvres topped with a dollop of salmon caviar, or a tidbit of smoked salmon. They can be baked earlier in the day and reheated or frozen (See Note).

INGREDIENTS:

• 7 tablespoons vegetable oil

• 1 medium onion, quartered

• 4 medium Russet potatoes

• ¼ cup unbleached all -purpose flour

• 1 large egg plus 1 egg white, lightly whisked

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F. 

2. Brush 3 heavy non-stick cookie sheets with 6 tablespoons oil.  

3. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.   

4. Remove the blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters to fit into the feed tube and grate. Add to the onion along with the flour, eggs and 1 tablespoon of oil. Combine well and season to taste with salt and pepper. 

5. Place level tablespoons of potato, slightly apart, on the greased cookie sheets.

6. Bake on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

7. I like to serve the latkes on a cloth lined dish.

 Note:

Pancakes can be baked earlier in the day and reheated. To warm them arrange on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

To Freeze:  

Place the pancakes side by side in a plastic container with wax paper between the layers.  Do not defrost them but warm in a preheated 400F oven for about 10 minutes, or until hot.   

Potato Zucchini Pancakes

Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.

INGREDIENTS:

• 1 small onion

• 2 medium zucchini

• 2 large Russet (baking) potatoes

• 2 large eggs, whisked

• 4 tablespoons matzoh meal

• Kosher salt

• Freshly ground black pepper   

• 4 tablespoons vegetable oil

PREPARATION:

1. Preheat the oven to 450F. 

2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

NOTE:

TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.