Ingredients:
2 medium carrots grated
1/2-3/4 cups finely diced green pepper
1 pound potatoes
1 small onion
1 egg
2 tbs flour
oil for frying

note: When hand-grating vegetables, use the side of the grater (rebisen) with the larger holes.

Preparation:

1. Sauté carrots and green pepper in very little oil until soft and set aside.

2. Grate the potatoes and onions directly into a bowl of cold water.

3.  Put a colander on top of a bowl and pour the potato/onion mixture into the colander. Wring out the excess water from the potato/onion. The water will collect in the bowl underneath. The dryer the potatoes, the better.

4. Pour off the water from the bowl. You will notice a white powder settled at the bottom. This is potato starch. Put the potatoes into this bowl, mix in the egg and the flour.

5.  Shape the latkes like pancakes in your hands, or put the mixture in the pan and flatten with a fork or pancake turner.

***Latkes are usually fried on a medium heat for 4-5 minutes on each side. I have experimented with using pan spray and a tbs or two of oil on a low heat for a longer duration. In any event, the latkes should be crispy on the outside and completely cooked on the inside.

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“What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke.” Epicurious, 2000.

Ingredients:
1 pound potatoes peeled kept in cold water – Yukon, Russet
1 medium onion
1 large egg,
1-2 tbs flour
1/2 teaspoon salt
2 or more tbs  olive or canola oil

Preparation:

Grate potatoes and onions by hand using large side of grater (or use food processor), directly into a large bowl of cold water. After all the potatoes and onion are grated, drain in colander with a bowl underneath. Use a paper towel to wring out the potatoes squeezing out as much liquid as possible. Pour off the water that collected in the bowl and you will notice a white powder. This is starch from the potatoes. Do not throw this out. Transfer potato mixture into the bowl and stir in egg, flour, and salt.

Heat oil in a skillet over moderately high heat until hot but not smoking.

Working in batches spoon approximately 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork or shape between your hands.

Reduce heat to moderate and cook until undersides are browned, about 4-5 minutes. Turn latkes over and cook until undersides are browned, about 4-5 minutes more. Transfer to wire rack to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Some people advise not putting the latkes on paper towels, but on a rack with paper towels underneath to prevent soggy latkes.

Someone suggested putting cream of tarter in the potato water to retard oxidation, while another suggested grating the onions and potatoes together.

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Ingredients:

4 eggs
2 cups sugar
3/4 cups oil
1 1/2 cups honey
4 cups flour
1 full tsp baking soda
1 1/4 tsp baking powder – use fresh powder
1 tsp cinnamon
½ tsp all spice
1 cup brewed coffee
1 cup seltzer water
1 cup chopped walnuts (optional)

Preparation:

Pre heat oven 350º.  Use 9” X 13” pan 2” deep. You may use loaf pans if you prefer. Line pan with tin foil and extend up beyond pan rim by 2”.

Combine flour, baking powder, and baking soda in bowl and set aside. In mixing bowl, cream together eggs, sugar, and oil until fluffy and light (about 3 minutes). Add honey to creamed egg/sugar mixture and beat for another minute. Add flour and liquids alternating in 1/3rd portions. Beat until mixed well – No lumps! Stir in nuts.

Fill pans ¾ of the way.  Pull tin foil up to keep batter from spilling over as it bakes.  It is also a good idea to put foil under the pans just in case this happens.

Do not open door for at least 40 minutes or cake will fall.  It takes from 45 to 60 minutes for cake to bake.  It is done when it springs back when lightly poked or when inserted tooth pick/cake tester comes out clean.

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