About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Jeff Davidson says

    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.

  2. Miriam says

    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

  3. Bella says

    5 stars
    Excellent, just made them with an extra tablespoon of matzah flour and I mixed potato and sweet potato. Really good.

  4. Norbert Onaitis says

    5 stars
    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!

  5. Karen says

    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!

  6. carole e. ashman says

    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.

    • Tori Avey says

      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.

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