"Zeppo" <zeppo_m@[EMAIL PROTECTED]
> wrote in message
news:1_WdnTEB75rGmcPanZ2dnUVZ_jSdnZ2d@[EMAIL PROTECTED]
>> I would never contaminate them with zucchini. :-)
>>
>> We have them several times a year[1], but in two varieties. My wife's
>> father grew up with large pancackes without onions. My mother grew
>> up with small ("silver dollar" size) latkes with onions. So, when
>> we make them, we usually make a bunch "her way", and then add the
>> onions to the batter that's left, and make the rest "my way".
>>
>> We all grew up with the hand-grated potato method, but I've found
>> that using the food processor (properly, of course -- enough so you
>> don't have hash browns, and not so much that you have soup) is just
>> so much easier, and they come out *almost* as good as hand-grating.
>>
>>
>> [1] Channukah and Passover are definites. We then just have them on
>> occasion simply to have them. They make a great side dish for
>> sauerbratten.
>
> What are you flavoring the batch without the onions with? Last night I
> found out the hard way that the onions pretty much give all the flavor
to
> my latkes. I had to make a small batch for my step-daughter's boyfriend
> who cannot eat onions. Our latkes with onions were probably the best
I've
> ever made (Thanks for the recipe Janet, you were right about the peanut
> oil), but the small batch I left the onions out of were pretty
tasteless.
> He also cannot eat scallions or chives so anything along those lines is
a
> no-no.
>
> TIA,
> Jon
If it is an allergy or other dangerous reaction, then how about salt,
pepper, and paprika, either alone or with herbs. Won't be classic latke
flavor but should taste pretty good.
If its not an allergy (I get horrendous indigestion from onions) then I
have
found that for me, I can use well cooked sweet onions (Vidalia's, Texas
sweets, etc) with minimal affect, though never raw. And when raw onions
are
needed, I use onion powder.
Adelle
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