Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams
2 Tbs. matzoh meal or flour
2 eggs
1 tsp. baking powder
1 – 2 tsp. cinnamon (to taste)
1/4 tsp. nutmeg
1/4 tsp. cloves
peanut oil

Peel and grate sweet potatoes and remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 18 – 20 pancakes.

Note: For fluffier pancakes, separate eggs. Add yolks where recipes indicates to “add eggs.” Beat egg whites until stiff. Fold in egg whites after all other ingredients have been mixed in.

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

Use same recipe as above, except:

1. Eliminate spices except for 1/4 tsp. clove

2. Add 2-1/2 tsp. fresh ginger or 1 tsp. powdered ginger

3. Add 1 tsp. tamari or soy sauce

4. Add two finely diced scallions

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams
1 apple
1/4 cup milk or soymilk
1/3 cup matzoh meal or flour
3 eggs
1 tsp. baking powder
1 tsp. curry
1/4 tsp. cayenne
1/4 tsp. cumin
1/8 tsp. fresh ginger
1/4 tsp. garlic
peanut oil

Grate sweet potatoes and apple. Remove any excess moisture (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add milk. Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 18 – 20 pancakes.

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

2 medium zucchini
1 large potato
1 small onion
3 Tbs. matzoh meal or flour
1 tsp. baking powder
2 eggs
1/2 tsp. salt or soy sauce
1/2 tsp. pepper
peanut oil

Grate zucchini and potato. Remove excess water (can put in dish towel or cheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note above for separating eggs for fluffier pancakes). Add matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 12 – 18 pancakes.

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

1 medium zucchini
2 carrots
2 yellow finn potatoes
1 red pepper

Proceed as with green latkes, except substituting vegetables.

Preparation Time: 15 minutes
Frying Time: About 10 minutes per batch

2 potatoes
2/3 pound of farmer’s cheese, dry cottage cheese, or dry feta cheese
2 eggs
2-1/2 Tbs. matzoh meal or flour
1/4 tsp. baking powder
1/4 tsp. salt or tamari (eliminate if using feta cheese)
1/2 tsp. pepper
1 tsp. garlic or 2 garlic cloves
peanut oil

Peel, cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoh meal or flour, baking powder, and spices. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Variation: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained and chopped. This is especially tasty if you’re using feta.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

9 medium apples
1/2 bag of fresh cranberries
1/2 cup honey or to taste
1 tsp. lemon rind

Core and cut apples. Cover well with water and cook until soft. Stir occasionally to prevent sticking. Cover cranberries with water and cook until very soft (about 20 minutes). Drain. Put apples through foley food mill (I see them often in second hand stores) or force through colander to remove skins and seeds. Add cranberries, honey, and lemon rind.

Note: Depending how tart or sweet you like your sauce, you can add more honey.