Have fun making these Potato Latkes, Mini Cheese Cakes, and Israeli Doughnuts.
From the Jewish Parent Page, with thanks to the Sisterhood Temple Beth El, Salinas, California, for these recipes from The Butcher,The Baker,The Matzoh Ball Maker.
6 medium potatoes, grated
1/2 cup matzah meal or flour
2 tsp. salt
1 medium onion, grated
1/4 tsp. pepper
vegetable oil for frying (1/4 deep in frying pan)
3 large eggs
Directions: Beat eggs. Add potatoes (drained almost entirely of their liquid), onion, salt, pepper, and matzah meal or flour.Drop by large tablespoons into the hot oil. Fry until browned on both sides. Good with applesauce or sour cream.
Latkes can be made in advance and frozen. Prepare as directed, then freeze the latkes on cookie sheets, when frozen, pack in plastic bags. To serve, place frozen latkes in one layer on a cookie sheet, reheat at 375 degrees for 10-15 minutes until heated through.
LEVIVOT METUKOT - Sweet Latkes (Sephardic)
5 cups sugar
1/2 cup flour (or rolled oats, or matzo meal)
1 tsp baking powder
2 Tbsp oil
4 Tsp milk (or yoghurt, or sour cream, or ricotta cheese)
Directions: Whip the egg whites. Add all the other ingredients. Drop into hot frying pan by the spoonful and fry until golden brown.
MINI CHEESE CAKES
Sunshine vanilla wafers *
1 tsp. vanilla
1 box midget foil cupcake cups
3/4 cup sugar
1 can fruit pie fillingcherry, strawberry,
1 lb. cream cheese, softened
* Sunshine brand vanilla wafers fit the midget foil cups; others do not.
Directions: Place one vanilla wafer in each of 40 foil cups. Mix the eggs, cream cheese, vanilla, and sugar well. Pour into foil cup; fill half full. Bake at 375º F for 10 minutes. Cool and refrigerate or freeze. Just prior to serving, top with pie filling.
If you use cherry or strawberry pie filling, place two cherries or berries and juice on each cake, or one can will not be adequate.Yields 40-50 cakes.
SUFGANIYOT - ISRAELI DOUGHNUTS
1 ¼ tsp. yeast
1 cup warm water
2 cups flour
2 tsps. sugar
1 egg, well beaten
oil for frying
Directions: Sprinkle the yeast over the warm water. Let stand until dissolved. Blend the flour with the sugar and add the egg. Add the yeast and beat well until the mixture is thoroughly blended. Cover and put in a warm place (approx. 85°) to rise until it doubles in bulk. Place oil in a frying pan to half the height of the pan and heat to approximately 325°, drop the batter by spoonfuls into the oil. Fry on both sides until the sufganiyot are golden in color. Drain well on paper towels. Dip in granulated sugar, confectioners sugar with or without cinnamon. Serve hot.
Directions: Cream the sugar, milk, and shortening. Add the yeast and wait a few minutes. Mix together with salt, eggs, vanilla, lemon peel, cinnamon, and sugar, and let it rise (1-2 hours). Roll out dough with rolling pin 1/2 inch thick.
With a cup, make circles in the dough. Let it rise again. Fry the circles in boiling oil in a dep pot. Keep the pot closed. Open to turn doughnuts and keep pot open. When golden brown and crispy on the outside, and white and fluffy on the inside, take out doughnuts and place on paper towel to drain and cool.
Add the jelly to center of doughnuts using a straw or knife. Sprinkle with powdered sugar.
Hint: If you add 2 Tbsp of cognac to the oil as doughnuts cook, they will absorb less oil.