Potato Latkes



2 peeled potatoes in bowl of water

1 unpeeled potato

1 onion, peeled

2 t. Canola Oil mix with 3 T. water

1 T. Matzoh Meal

¼ t. Baking Powder

¼ t. Sea Salt

pinch pepper



Grate 2 potatoes into colander in bowl.

Squeeze water out of grated potatoes.

Drain off water from bowl, leaving starch.

Mix oil and water together in small bowl.

Add mixture to potato starch.

Add above to potato/onion mix.

Add Matzoh Meal, Baking Powder, Salt and Pepper.


Heat large skillet.

Add Canola Oil.

Use large spoon to drop latkes mixture into skillet.







2 ½ c. ww pastry flour in bowl

2 c. unbleached flour in bowl

2 T. baking powder

½ t. sea salt

2 grated lemon rind

1 c. toasted blanched hazelnuts


4 oz. tofu

½ c. Mirin

¾ c. maple syrup

½ c. Sesame oil

2 t. vanilla extract

2 t. almond extract

4 t. lemon juice


Put all dry ingredients into large bowl and blend with pastry blender.


In processor or blender:

Put in tofu and turn on.

Pour in ingredients while machine is running.


When smooth, pour into bowl.

Add dry ingredients from above and mix with mixing spoon.

Move bowl aside, sprinkle flour from bag onto board, and turn out dough from bowl onto board and knead


Cut dough in half with cutter and shape each cookie sheet and place in oven @ 350 degree F.