The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
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I met Michelle Chiklis from Carpool, Couture and Cocktails years ago, back when my stepdaughter was starting first grade at a local Jewish elementary school. I say years ago, even though it feels like yesterday… how time flies! Michelle’s younger daughter and my stepdaughter became friends on the first day of school, and they’ve remained close throughout the years. I was so happy when I found out that Michelle started a lifestyle blog. She is one of those people who has an innate talent for pulling together a gorgeous outfit. If only I could say the same! I love checking out her creative fashion ideas for inspiration. She also blogs about her life here in Southern California with her husband, actor Michael Chiklis, their two beautiful daughters Autumn and Odessa, and their “canine kids” Ruby and Lola. Speaking of Lola, I just have to share this adorable pic of Michelle and her pug:
Photo by Karen Ray
Now that’s a fashionable pair if ever I saw one!
Michelle has a Jewish family background, and potato latkes are part of her Passover tradition. While traditionally a Hanukkah food, latkes made with matzo meal also make a great addition to the Passover table. Here is how Michelle’s family makes them. If you’re wondering what kind of potatoes to use, Idaho Potatoes would make a great choice– they’re starchy and perfect for making crisp, delicious latkes. They’re also our official Passover Potluck sponsor; by supporting them, you’ll be supporting our Potluck and all of these terrific recipes! ~ Tori
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Michelle says:
Passover always falls during Spring break, so I never know where in the world I’ll be. I have hosted dinners at my own house, celebrated at my mother’s place in Miami and have even spent a few Passovers on the beach in Hawaii. No matter what part of the globe I’m in, my family always gets together and celebrates the Passover holiday – a tradition that started in my grandma Lee’s kitchen. Atlantic or Pacific, I always bring my Nanny Lee’s Potato Latke recipe. It may not be a traditional Passover food, but with our matzo meal recipe, it has become our family Passover tradition!
Learn more about Michelle by following her blog, Carpool, Couture and Cocktails. She can also be found on Facebook and Twitter.
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Passover Potato Latkes
Ingredients
- 4 medium potatoes, peeled and cut into chunks
- 1 medium onion, peeled and quartered
- 2 tablespoons matzo meal, or more as needed
- 2 large eggs
- 1/4 cup olive oil, or more as needed
- Salt and pepper to taste
- Applesauce and sour cream for serving
Instructions
- Place 1/4 of the potatoes, onion, matzo meal, eggs, salt and pepper (start with about 1 1/2 tsp salt and 1/4 tsp pepper) in a food processor. Mix until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
- Heat oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. If the potato mixture doesn't hold together, stir in more matzo meal by the tablespoonful till the mixture holds.
- Make patties with the rest of the potato mixture, adding oil as needed. Place fried latkes on paper towels to drain off excess oil. Sprinkle with more salt to taste, if desired. Serve with applesauce or sour cream.
Nutrition
tried this recipe?
Let us know in the comments!
Suberb! Just made a batch. Suggest that prior to mixing in the matzoh meal, eggs, and spices that the potato onion mixture be strained in cheesecloth. Squeeze water out and claim the starch after the liquid settles in a bowl. This will improve the quality and prevent all of the popping and splashing of the heated water in the mixture.
Hi Tori,
Thank you for all of your lovely
recipes. I am hosting a Seder and
am not a brisket fan and wonder if
you could suggest an entree. Last year I made salmon so would rather
not do that again this Passover.
All the best, Miriam Barker
Hi Miriam, I have lots of great chicken recipes for Passover. Here are a few suggestions:
https://toriavey.com/toris-kitchen/honey-garlic-chicken/
https://toriavey.com/toris-kitchen/mediterranean-olive-chicken/
You can find all of my Passover recipes here:
https://toriavey.com/passover-recipe-index/
Excellent, just made them with an extra tablespoon of matzah flour and I mixed potato and sweet potato. Really good.
These are great! I’m reminded of the ones my Mother would make for us for Friday supper. Sometimes when we were strapped for cash, supper was Latkes, Kosher Baked Beans with Frankfurters or just Kosher Baked Beans and scrambled eggs. Sometimes, if she had the extra cash, she would add canned Salmon to the eggs. Geras apetitas!
Hosting my first Passover this year. Have you ever made latkes with jerusalem artichokes mixed in with the potatoes? I’m going to try it but just wondering if you have tried and have any adjustments to the matzoh meal. Thanks!
No Karen I never have, sounds like it might be tasty though!
I make latkes all year round…………..I grate potatoes, onion add eggs, matza meal, salt and pepper and fry in oil. are there certain potatoes that we should use for peach, or doesn’t it matter?. sometime I just use all purpose ones or whatever is on sale. thank you for reading my email.
Hi Carole– any potato will work for Passover. I prefer using Russet potatoes (like Idaho potatoes) or Yukon Golds, they tend to work the best for latkes.