Recipes

1. Combine the shredded and chopped vegetables, matzo meal, salt and pepper to taste, Italian seasoning and eggs.
2. In a nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Place about 2 tablespoons or 1/8 cup of the mixture into the pan and fry each latke until golden on each side. Remove from skillet and let drain on paper towels. Transfer to a baking sheet and keep the latkes warm in a 200F until all are cooked, adding more olive oil to skillet as needed.
3. Serve with toppings as desired.

Greek Yogurt & Wild Lox Salmon

Greek yogurt can sub for cream cheese and sour cream in many dishes. It’s soft but firm texture makes this spreadable bliss.

Yield: 1 1/4 cups

With a spatula blend yogurt and lox by hand until the mixture is nice salmon color all the way through.

Fold in capers and season with salt and pepper to taste.

Gouda & Apple

Yield: 2 cups

Think of this as applesauce re-imagined. The shredded cheese melts effortlessly on to the warm latke and the shredded apples lend a nice tangy flavor note.

Combine the grated cheese and apple.

Season with salt and pepper.

Dollop onto hot cooked latkes.

Sour Cream, Chive & Radish

Yield: 1 1/2 cups.

The peppery radish is a nice crunchy surprise to this blend.

Blend sour cream with radishes and chives.

Season with salt and pepper.

Recipe note: To finely dice radishes, cut them as you would a shallot: Crosswise slits to the top, then lengthwise slits across the bulb. With a few slices the radish will yield nice small dice.