Eggless Latkes

by Patti Breitman

Eggs are absolutely not a necessary ingredient of latkes. The following recipe is devoid of cholesterol and tastes every bit as delicious as Grandma's latkes. The only difference in a recipe without eggs is that you must place the pancakes a little more carefully into the hot oil.

To make 25 midsize latkes

4 russet potatoes, scrubbed or peeled and quartered
2 large yellow onions, peeled and quartered
1 cup matzoh meal
2 teaspoons black pepper
2 teaspoons salt
lots of olive oil
lots of canola oil

In a food processor, grate the potatoes and place them in a colander to drain the liquid; You may also squeeze out the liquid in cheesecloth.
In the food processor, grate the onions.
Mix the grated onion, potatoes, matzoh meal and seasonings in a large bowl.
Heat about an inch of oil mixture in a large frying pan.
Form the batter into patties and gently place them one at a time into the hot oil.
Cook until the edges are brown.
Turn over the pancakes with a spatula and cook the other side about one minute or less.
Remove them from the pan and place them on brown paper bags or paper towels to drain some of the oil.
Enjoy!

—from our November-December 2005 Newsletter

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