• 1 medium onion, finely chopped

  • 4 russet potatoes, peeled and grated

  • 3 eggs

  • 3 tablespoons flour or potato starch

  • 3 teaspoons kosher salt

  • ½ teaspoon pepper

  • 1 cup and 2 tablespoons olive oil

  • 1 cup canola oil

  • Place 2 tablespoons of olive oil in a large skillet and saute the onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to cool.

  • In a large bowl, mix the onions, grated potatoes, eggs, flour or potato starch, salt, and pepper until combined well. 

  • Place the mixture into a large colander and set it over a large bowl to drain any excess liquid for about 10 to 15 minutes. Pour the latke mixture into a large bowl and set aside. Discard the liquid that was drained out of the latke mixture and scrape off the layer of potato starch that forms in the bottom of the bowl. Place the starch back into the latke mixture and combine well. This will help bind the latkes as they cook.

  • Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½  inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles the oil is at the right temperature to begin frying.

  • Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Continue frying in batches of about 4 to 6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil.

  • Serve the latkes warm with applesauce and/or sour cream.

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  • 1 medium Tomato, diced

  • 1 Cucumber, diced

  • 1 small Red Onion, diced

  • 2 tbsp chopped fresh Mint

  • 2 tbsp chopped fresh Cilantro

  • 1 Lime, zested and juiced

  • 1 tsp Lemon Verbena Oil

  • ¾ cup Vegan Mayo

  • 2 cups Matzah Meal

  • ¼ cup Corn Starch

  • 1 cup shredded Beets

  • 1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)

  • 2 tbsp grated White Onion

  • 1 tbsp grated Garlic

  • Mix vegan mayo with chives and lemon verbena oil. Cover and set aside

  • Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste

  • Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.

  • Let sit for 10 minutes to let the mixture absorb

  • Heat Canola oil in a sauté pan over medium heat

  • Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.

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Yield 16 3-inch pancakes



  • 1 lb sweet potatoes, peeled and grated

  • ½ cup all-purpose flour

  • 2 tsp sugar

  • 1 tsp brown sugar

  • 1 tsp baking powder

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1/4 tsp turmeric

  • 1/4 tsp cayenne/ chilli powder

  • Salt and pepper

  • 2 large eggs, beaten

  • ½ cup milk

  • Oil

  • Mix the flour, sugar, brown sugar, baking powder, coriander, cumin, turmeric, cayenne, and salt and pepper.

  • Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

  • Heat ¼ inch oil in a cast iron pan or heavy-bottomed saute pan until it shimmers. Drop in the batter by tablespoons and flatten. Cook several minutes on each side until golden. 

  • Drain on paper towels and serve.

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