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Passover
Latkes
These
airy latkes are perfect for Passover breakfast. If you
are watching your cholesterol, make this with egg whites, and
put in one egg yolk for flavor if you desire. Eggs taste best
when they are purchased fresh, which means, if there is a farmer's
market near you, get your eggs from there instead of from the
grocery store. You will be shocked at the difference in flavor.
Calphalon
Professional Nonstick II
Limited Edition 10-Inch Omelet Pan
More Useful Cookware & Servingware
in Kitchen & Housewares
Break eggs into large mixing bowl.
Blend lightly with fork. Add a dash of salt. Stir matzo meal into
eggs until batter is stiff. Add water to thin batter until it's
easy to stir, but not too watery.
Add a thin layer of vegetable oil
to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo
mixture into skillet a spoonful at a time. Do a test pancake to
make sure oil is hot enough (latke should start to sizzle around
the edges immediately). when center of latke starts to make little
bubbles and edges look crispy, flip with a spatula and cook the
other side. Taste first pancake to make sure texture is light enough.
If too dense, add a little more water to the batter.
Repeat for additional
pancakes until batter is finished.
Top with Homemade
Apricot Sauce or
one of your favorite natural fruit preserves. (I like to use strawberry.)
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Ingredients
2 eggs per person
matzo
meal
salt
(to taste)
vegetable oil for frying

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