Potato Latkes
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Phyllis Frucht - Instructor
Potato Latkes
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Ingredients:
(Makes 6 Servings)
1) 2 lb. Potatoes, peeled and grated
2) 1 large Onion, grated
3) 2 Eggs, beaten
4) 1/4 tsp. Nutmeg, grated
5) 1/4 cup Flour and/or 1/4 cup
Matzoh Meal
6) 1/2 tsp. Baking Powder
8) 1 tsp. Salt
9) 1/4 tsp. Pepper
10) Vegetable Spray
Preparation:
1) Squeeze out any excess liquid from
the potatoes.
Mix together
all the ingredients.
2) Spray two large cooking sheets with
the vegetable
spray.
Spoon generous tablespoons of batter
onto the cooking
sheet (10-12 each tray). Flatten
slightly.
Bake at 425 degrees for 10-15 minutes
until golden.
May be fried in vegetable oil instead.
3) Note: For zucchini latkes, omit
the potato and
use 2 pounds
of zucchini, 2 tablespoons lemon
juice and 1 clove
garlic, chopped.
Rugelah
Ingredients:
(Makes 12 Servings)
1) 1/2 lb. unsalted Butter at room temperature.
2) 1/2 lb. Cream Cheese, at room temperature
3) 2 cups Flour
4) 1 tsp. Lemon Zest
5) 1/2 tsp. Salt
For the filling:
6) 1/2 cup granulated Sugar
7) 1 tsp. Sugar
8) 3/4 Golden Raisins
9) 1/2 cup Walnuts, chopped
Preparation:
1) Cream the butter and cream cheese together
until well blended
and smooth. Mix in the
flour, salt and
lemon zest until a dough is
formed.
Turn on to a floured board and
divide into three
pieces. Form each into a
circular disk
and wrap in wax paper.
Refrigerate until
firm (several hours or
overnight).
2) Mix the sugar and cinnamon with the
nuts.
Roll each piece
of dough into a 12" circle.
Sprinkle with
1/3 of the mixture and place
1/3 of the raisins
and nuts on top. Roll
lightly over
the filling with a rolling pin,
pressing slightly
so that the filling adheres.
3) Cut into 12 pie-shaped wedges.
Roll each
wedge from the
outside edge to the point.
Place point-side
down on a cooking sheet
and bake at 350
degrees for 20-30 minutes
until lightly
browned.
