Zeppo wrote:
>
> > 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".
[...]
> 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.
Well, that's probably why they eat theirs with applesauce, and I eat
mine straight. :-)
It's basically potatoes, unseasoned bread crumbs (matzoh meal around
passover), eggs, salt, pepper, and onions. (Pretty much like the
recipe posted upthread.)
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