photo by Roland Bello
Makes about 20 latkes
Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.
- 1 medium onion
- 3 pound russet (baking) potatoes (about 6)
- 2 teaspoons fresh lemon juice
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- About 1 cup vegetable oil for frying
- Accompaniment: sour cream
- Equipment: a deep-fat thermometer
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
cooks’ note:Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).
Baked Buttermilk Doughnuts
(courtesy Health Magazine)
- Nonstick cooking spray
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk (1%)
- 2 large eggs
- 1/4 cup honey
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.
Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.
Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.
Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).
Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.
To the Lemonade Fund:
My name is I.Z. I made aliyah (moved to Israel) with my mother, in 1995.
I met and had a relationship with a man after arriving. It was a mistake, but out of this relationship a son was born to me in 1997, and his name is T. The father of the boy disappeared and I have no communication with him, nor any support from him.
My mother died in 2010, and since then I’ve been alone with my son, with no other family at all here.
This year, in addition, I believe from all of the stress that I suffered, I was diagnosed with breast cancer and started to receive chemotherapy treatments and had to stop working.
I received a grant from you, NIS ——–, and this is helping me enormously, while I wait to get my disability payments.
I just want to say thank you to you. This grant has really cheered me up and made me happy.
With blessings, I.Z.
Many applicants to the Lemonade Fund this month. Here are two stories:
M. is a French immigrant with four teenage children and a husband who became too disabled to work, after their arrival. Until her recent diagnosis with breast cancer, M. had been the sole breadwinner in the family, (working as a salesperson in a shop.) M. is now unable to work due to the side effects of chemotherapy and their only income is her husband’s disability payments. This has caused a precipitous fall in their financial situation, which is now desperate. The Lemonade Fund was happy to award a grant to assist M. and her family during this difficult time.
E. is a young Ethiopian woman who came to Israel as a girl in 1989. She has four children, ages 2-12 and is now separated from her husband. She was recently diagnosed with Stage 4 bilateral breast cancer and is receiving treatment at a hospital in the center of the country. She moved north to live with her parents so that they can help her with her children, however her father is too old to help and her mother is overwhelmed with the task of caring for her grandchildren as well as her daughter. In addition, E. has to travel quite far for her bimonthly chemotherapy treatments. The Lemonade Fund issued a generous grant to E. and her family, and we pray for her recovery.
To donate to the Lemonade Fund: http://www.esra.org.il/israel-breast-cancer-emergency-relief-fund-ibcerf
We are considering expanding our services to provide meals, visits and transportation to treatments, for patients being treated at Breast Centers in the Raanana area, as there is a great need for this. If we have enough volunteers we can do this.
We also need help in writing, translating (English to Hebrew,) and researching. This work may be done from home.
To volunteer, please send an email to: firstname.lastname@example.org