Cheese Latkes For Passover Food

CHEESE LATKES

Steps:

• Mix all ingredients together until desired smoothness, for smoother mixture use hand blender.
• Heat up an oiled griddle or frying pan. When hot drop in spoonfuls of mixture.

CHEESE LATKES (FOR PASSOVER)

Steps:

• Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
• Beat in the farmer cheese.
• Add the butter, vanilla extract, and salt.
• Slowly stir in enough matzo meal to make a batter that holds together.
• In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
• Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
• Don't crowd the pan. Add more oil if needed.
• Drain the latkes on paper towels and serve sprinkled with cinnamon.
• Sour cream and/or jam is a great accompaniment.

KOSHER FOR PASSOVER VEGAN MAC N CHEESE

Steps:

• Boil the cashews in water for 15 minutes, then drain and set aside. Cook pasta according to directions and set aside.
• Add the boiled cashews, ½ cup water, lemon juice, mushrooms, milk, garlic powder, turmeric, pepper, and some salt to your blender and blend until smooth and creamy. You can add more milk if you'd like a thinner consistency.
• Pour the sauce onto the pasta and mix. Taste to see if any additional salt is needed.
• Add any toppings, such as sundried tomatoes, and then serve hot.

PASSOVER POTATO LATKES

Steps:

• 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.

BBQ CHICKEN LATKES SLIDERS FOR PASSOVER

Steps:

• To make the slaw topping, combine shredded cabbage with jalapeños, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.
• For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.
• First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.
• Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
• Then put together! Latke, chicken, slaw, more latke. Serve immediately!

PASSOVER COTTAGE CHEESE PANCAKES

Steps:

• Lightly oil griddle or frying pan and heat the pan.
• Mix all ingredients together in a bowl.
• Adjust thickness of batter by adding liquid (or matzo meal).
• Pour batter into hot pan and cook the pancakes on each side.
• These are great with strawberries and yogurt.
• For non-Passover use, you can substitute regular flour for the matzo meal.

MATZO LATKES

Steps:

• Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
• In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
• Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
• Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.