COOKING WITH CLORIS--PASSOVER POTATO LATKES

photo by Kagor at the Ukrainian language Wikipedia

When I was seven years old, I walked to school each day with my friend Marcia. We lived in the city, and Marcia’s Russian immigrant grandmother lived in the apartment across the hall from Marcia’s apartment. Wonderful, mouthwatering smells always emanated from Marcia’s grandmother’s apartment. On cold winter days she’d open her apartment door just as Marcia and I were leaving and hand us each a steaming potato latke wrapped in a paper towel. One for the road to keep our insides warm on the half-mile walk to school.

Marcia moved to the suburbs the following year, and I never saw her again, but to this day I remember those delicious latkes.

Latkes are a traditional a Hanukkah food, but they can also be made with matzoh meal instead of flour for Passover, which began at sundown last night.

Passover Latkes

(serves 4-6)

Ingredients:

6 medium potatoes, peeled

2 medium onions, peeled

2 tablespoons matzoh meal

2 large eggs

1/2 teaspoon salt

Grate the potatoes and onions into a bowl. Add the matzoh meal, eggs, and salt. Mix well. Add more matzoh meal if mixture is too runny.

Heat about 1/4” of oil in a large skillet over medium-high heat. Place large spoonfuls of potato mixture into the oil, flattening to 1/2” thickness. Brown on one side, then turn to brown the other side. Drain on paper towels.

Serve with sour cream or applesauce.