Enjoy these holiday recipes
from community members

Giant Potato Latke 
By Arlynne Brown

Ingredients:

• 2 pounds baking potatoes
• 1 medium onion, peeled
• 2 eggs
• Salt and freshly ground pepper to taste
• 2 Tbsp plain bread crumbs or Matzoh Meal Oil

Directions:

1. Grate potatoes and onion by hand or with grating disk of a food processor. Drain and strain through a cheese cloth.
2. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzoh meal.
3. Put about ⅛ inch oil in large skillet, heat to medium-high. When oil is hot, put all the batter in the pan and smooth the top. Cook, shaking pan occasionally. Continue until bottom is nicely browned, about 15 minutes.
4. Turn by sliding cake out onto large plate, cover with another plate and invert. Add more oil to pan if necessary. Slide pancake in cooked side up. Cook 15 minutes or longer, until nice browned.

Sweet Potato Latkes 
By Ellen Mendelsohn

Ingredients:

• 1 pound sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• ⅓ cup all purpose flour
• 2 large eggs, lightly beaten
• ½ tsp black pepper
• ¾ cup vegetable oil

Directions:

1. Stir together potatoes, scallions, flour, eggs, salt and pepper.
2. Heat 1inch of oil in skillet until hot but not smoking.
3. Working in batches of 4, scoop about ⅛ cup potato mixture per latke into hands, flatten and drop into oil.
4. Cook until golden, about 1 ½ minutes on each side.
5. Transfer latkes with spatula to paper towels and drain.
6. Serve with sour cream and applesauce.

Yields about 18 latkes

Potatoes Levivot 
By Revital Shimoni, wife of former Ashkelon Mayor Itamar Shimoni

Ingredients:

• 2 medium size onions
• 4-5 medium potatoes
• 2 eggs
• 1 tsp salt
• Pinch of black peeper 
• 3 Tbsp. flour 
• Vegetable oil for frying 

Directions:

1. Chop onions to thin pieces.
2. Peel and grate potatoes on a grater. Squeeze in your hands. Add to bowl with chopped onions.
3. Add the rest of ingredients: eggs, flour and spices. Mix well.
4. Heat oil in deep frying pan. (The oil should reach half heights of the latkes.) You can use olive oil, but make sure not to burn it.
5. Make little flat ball shapes. Squeeze again, and fry 4-5 minutes from each side. Make sure the oil is not too hot; the latkes should be golden brown.
6. Serve immediately with sour cream, yogurt or white cheese with chopped chives or parsley.