Karen Druker

This is the Jewish version of potato pancakes, which Mom made from leftover mashed potatoes. The entire house smells good when these are cooking. These are traditionally served at Channukah, a Jewish festival that occurs in December.  Make them 1 ½ inch size for appetizers, but with a 3” diameter for a side. They are traditionally topped with applesauce and /or sour cream. Sometimes I make them with half sweet potatoes.

• 2 Pounds russet potatoes, washed, peeled or unpeeled
• 2 eggs
• 1/8 C. flour*
• 1 carrot
• Salt and pepper to taste
• Dried or powdered onion to equal one onion.

* If you use regular onion, add the flour, as there’s a lot of juice.

• Applesauce and sour cream.

Grate the vegetables by hand, as the consistency is better. In a separate bowl, beat the eggs, flour, salt and pepper. Combine with grated vegetables; drop by tablespoons into the hot oil and fry, turning once until very crispy. Drain on brown grocery bags and think of Mom, or on paper towels. Serve with the applesauce and sour cream. Best eaten immediately, but you can make ahead and reheat in the oven 10 minutes at 350 degrees.  Makes 12.