Latkes! Latkes! Latkes!

OK–I promised you latkes and here they are!

First–I’ll let you in on a secret. There is NO NEED to grate potatoes by hand, scraping your knuckles and taking hours. All supermarkets sell pre-grated potatoes if you know where to look. One brand, called “Simply Potatoes,”  is often shelved near the butcher section. Just ask!

Here’s the other secret–you don’t even have to measure out matzah meal or worry about seasonings. Just go to the kosher-foods aisle and buy a box of LATKE MIX–Geffen is good.

Mix it up according to the package directions, add the pre-grated potatoes and maybe some chopped onion, and fry them up in hot oil until crisp.

Some people may consider this cheating, but believe me, they’re delicious! You’ll never go back to your old hand grater again!

 

The Holidays Are Coming!!

 

 

This time of year every magazine is filled with recipes for Christmas cookies and other treats.

I’m going to write about a treat you see more often in Israel than here: sufganiyot–delicious fried donuts that are traditionally eaten on Hanukkah.

Here’s a super-easy version:

1 can biscuit dough (like Pillsbury)

Whatever jam or jelly you like–grape is good!

Flour

Oil

Powdered sugar

Take dough out of xan can and roll it with a floured rolling pin until it is about 1/4 -inch thick.

Using a small glass, cut the dough into circles.

Drop about a teaspoon of jam onto one circle. Put another circle on top and pinch the edges together so they stick.

Heat about 2 inches of oil in a skillet  and gently place the jelly-filled circles into the oil. Fry until golden, about 3-5 minutes, turning as needed.

Remove from oil and drain on paper towels or clean brown bags.  Let cool a bit and sprinkle with powdered sugar.

 

Of course, everyone loves latkes (potato pancakes) on Hanukkah too! Don’t worry! Soon I’m going to tell you the secret to making the most delicious and EASIEST latkes you’ll ever have!