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February 2007 Issue
by J. Sinclair
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My second recipe is for latkes -- a Jewish treat that's reminiscent of a potato pancake. They are absolutely wonderful and are usually nibbled in the kitchen as I make them.



  • 1 small yellow onion, peeled
  • 2 large russet potatoes, peeled and sliced into chunks which will fit into the food processor slot
  • 2 eggs
  • 1 inch of a fresh Anaheim pepper
  • 1 teaspoon of omani powder (this is ground dried limes - available at Middle Eastern markets)
  • 1/2 teaspoon of paprika
  • 1 pinch abscorbic acid powder
  • Black pepper, to taste
  • 1 teaspoon kosher salt or 1/2 teaspoon regular table salt
  • 1 to 2 tablespoons matzoh meal
  • Oil for frying
Using a food processor with a grating disk, grate one small yellow onion. Finely mince about one teaspoon of a red anaheim pepper. Using the food processor with the grating disk, process the potatoes.

Mix the onions, potatoes, anaheim pepper, omani powder, 2 eggs, paprika, salt, pepper, abscorbic acid (to keep the potatoes from darkening) and matzoh meal together in a bowl until well blended.

Heat about 1/2 inch of oil in a cast iron skillet. Drop large spoonfuls of the mix into the fat. Brown the latkes thoroughly on one side before flipping them over. When they are done, place them on paper towels to drain. Keep the finished latkes warm in the oven until you finish cooking all of them. Serve hot with sour cream and applesauce.

  • Yields: 12 to 14 latkes
  • Preparation Time: 30 minutes

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