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Potato Latkes
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Recipe makes crunchy latkes by keeping potato skins on!

Serves: 2 dozen

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Ashkenazi Parve Side Dish

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1 large onion
4 medium potatoes (not peeled)
1 egg
1 clove garlic, minced
1/2 tsp. salt
Dash pepper
1/4 cup matzah meal
1/4 tsp. garlic powder
Vegetable oil for frying


  1. Peel and chop onion and place into a large mixing bowl.
  2. Wash potatoes but do not peel potatoes. Carefully grate potatoes by hand into mixing bowl. Drain off any excess liquid.
  3. Add egg, minced garlic, salt, pepper, garlic powder, and matzah meal and mix well with a wooden spoon.
  4. Heat oil in a large skillet over medium high heat. Latkes mix should sizzle when placed in oil.
  5. Place a heaping tablespoon of mix into hot oil and flatten slightly, fry until brown and crispy, on both sides.
  6. Place on paper towel to soak up excess oil. Keep warm in low temperature oven or refrigerate until ready to use. Reheat at 350 degrees (F) for 5-7 minutes.

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