Potato Latkes

 HAPPY HANUKKAH 

You can not have Hanukkah without Potato Latkes!  We only make these once a year and they are so delicious.  Super easy to make, just a little time consuming but definitely worth the time.

Ingredients:

5 lb bag of Yukon Gold Potatoes

2 large onions

1 Tablespoon salt

1/4 cup Matzoh meal (you can also use flour)

Preparation:

Using a food processor with both the bottom blade and top grater attachment on 

grate two large onions and transfer grated onion to a large bowl.  Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion.  Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes.  You will now have 1/2 the potatoes as "mush" and half the potatoes shredded.  In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.

Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster).  I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon.  Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side.  Once both sides are golden brown remove with spatula and place on paper towels to drain.  Repeat this until all the potato mixture is used up.  Serve hot!

You can store these in the refrigerator and reheat in the oven or air fryer.  Latkes also freeze really well.  Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.

Fried Deviled Eggs

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These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!

Ingredients:

 

For egg yolk mixture:

6 hardboiled eggs, cooled

2 Tablespoons mayonaise

1 Teaspoon yellow mustard

1 1/2 Teaspoons of sweet relish

1/8 teaspoon salt

1/8 teaspoon black pepper

Paprika for garnish

For frying egg whites:

1/2 cup flour

1 egg

3/4 cup panko bread crumbs

salt and pepper 

oil for frying

Preparation:

Separate the yolks from the whites and place yolks in a small bowl.  Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside.  

In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd.  Season all 3 bowls with salt and pepper.   In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat.  Take egg whites and first dip in flour, then in egg and last dip in panko.  Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown.  Remove and let drain on paper towels.

Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white.  You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white.  It's all a matter of preference.  Sprinkle the top of each egg with a little paprika for color.  You can serve these warm or cooled.