Directions for Latkes
1. Preheat oven to 250 degrees (to keep latkes warm)
2. Coarsely grate peeled potatoes by hand and finely grate zucchini, carrots and onion by hand.
3. Place the grated vegetables in a colander on top of a bowl. Using a wooden spoon press down to get the excess moisture out of the vegetables. Transfer the mixture into a bowl and stir in egg, matzo meal salt and pepper.
4. Heat 1/4 cup oil over moderately high heat in a 12-inch nonstick skillet until
hot...but not smoking hot! To see if the pan is hot enough, drop in a piece of latke
mixture into the pan. If it sizzles, it is ready and so are you!
5. Working in batches of 4, spoon 2 tablespoons of the latke mixture into skillet, press down on the latkes when they are in the pan sizzling, so they aren’t too thick. Reduce heat to moderate and cook until sides are golden brown (about 3- 5 minutes). Carefully turn over latkes and cook until the other side is golden brown. Move cooked latkes to paper towels to drain excess oil. When you add more latke mixture to skillet, also add more oil as needed. Keep latkes warm in your preheated oven of 250 degrees in a baking pan (remember to take it off the paper towel). Toppings: Sour cream (low fat latke lovers use plain Greek yogurt) OR Pineapple sauce
Directions for Pineapple Sauce
1. Melt sugar and margarine in a saucepan over a medium flame, stirring sugar until
it dissolves increasing the heat to high
2. Slowly add the pineapple (no juice) and continue stirring until it caramelizes and it starts to thicken
3. Remove the pan from the heat adding salt and vanilla 4. Optional: add orange zest to top
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