10 medium potatoes
2 medium onions
2 large or 3 medium eggs
1/4 c. unbleached all-purpose flour, bread crumbs, or matzoh meal
Salt and white pepper to taste
Peel the potatoes if the skin is coarse; otherwise, just clean them well. Keep them in cold water until ready to prepare the latkes.
Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smaller holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture.
Blend the potato mixture with eggs, flour, salt, and white pepper. Heat 1 inch of oil in a frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar or applesauce.
You can freeze potato latkes. After making them, place them on a cookie sheet, freeze, and remove to a plastic bag. When ready to serve, place in a 450 F. oven for several minutes. Make them early in the day, drain, leave them out on a cookie sheet, and reheat before serving. Refrigeration is not recommended, as they may turn out soggy.
2 Tbsp. or packages dry yeast
4 Tbsp. sugar and sugar for rolling
1/4 c. lukewarm milk
2 1/2 c. all-purpose flour
2 egg yolks
Pinch of salt
1 tsp. cinnamon
1 1/2 Tbsp. softened butter, at room temperature
Vegetable oil for deep frying
Plum, strawberry, or apricot preserves
Dissolve the yeast and 2 tablespoons sugar in the milk. Let sit for 10 minutes.
Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter and knead until dough is elastic. Cover and let rise overnight in the refrigerator.
Sprinkle flour on the board. Roll the dough out to 1/8 inch. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more. With your hand, form into a ball. Insert a teaspoon of jam; enclose completely.
Pour 2 inches of oil into a heavy pot and heat to 375 F. Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on paper towels. Roll in granulated sugar and serve.
You can make larger sufganiyot if you like. Whatever you decide, eat them immediately!