This recipe yields a latke with crispy, crunchy edges and a nice soft center. Egg whites make food crunchy while egg yolks tenderize dough and make it cakey. We like crunchy latkes that stand-up to the delicious toppings. Yes you CAN fry in extra virgin olive oil. EVOO is healthier and tastier than any other oil. Just be sure to watch your pan to be sure the oil is not getting too hot. Keep the temperature under 350.


3 pounds Russet potatoes (about 3-4), peeled

1 large Spanish onion, grated

3 egg whites, lightly whisked

¼ cup matzo meal or flour

1 teaspoon kosher salt

Pinch of freshly cracked pepper

Extra virgin olive oil for frying

PREPARATION: Preheat oven to 250 F

  1. Grate potatoes and place in a clean kitchen towel. Squeeze out all the moisture from the potatoes and transfer to a large mixing bowl.
  2. Add grated onion, egg whites, matzo meal or flour, salt and pepper.
  3. Stir the mixture to combine.
  4. Heat ½ inch of oil in a heavy duty pan. Pinch a small amount of batter and cook in the oil. Taste the batter for seasoning and adjust if necessary.
  5. Drop several large spoonsful of batter into the oil and depress lightly to form the latkes, take care not to overcrowd the pan. Fry on both sides until crispy and brown. Transfer the latkes to a paper towel lined sheet pan. Keep the latkes warm in the preheated oven.
  6. Continue making latkes until the batter is used up.
  7. Latkes may be made ahead of serving and kept, covered, in the freezer or at room temperature for 1 day. Latkes do not keep well in the refrigerator.
  8. To reheat: preheat oven to 400. Arrange latkes in a single layer and heat until sizzling and hot, about 7-10 minutes.


Like all dishes that are homemade, Easy Applesauce has a fresh, vibrant flavor. Because you are controlling what goes into the pot, from the quality of the apples to the amount of seasonings, you are taking control of what you feed your family. Easy Applesauce is a pure and CLEAN recipe without added sweeteners and preservatives. Leftover applesauce can be stored, covered, in the refrigerator for up to 3 days or frozen for 2 months. Use applesauce to garnish latkes, make smoothies, serve as a snack, or dollop on pancakes.

Prep time: 5 minutes

Cook time: 40 minutes

Yield: 4 cups


6 firm apples (Honeycrisp or Granny Smith), peeled, cored and cut into 1-inch pieces

2 tablespoons lemon juice

1 cinnamon stick (optional)

Pinch of sea salt

½ cup water


  1. Simmer apples, lemon juice, cinnamon stick (if using), sea salt, and water, in a medium saucepan, over medium-low heat, stirring occasionally, for 30 to 40 minutes, until apples break-up and become a thick sauce.
  2. Alternatively, cook apples, lemon juice, cinnamon stick (if using), sea salt, and water in a slow cooker on LOW, for 4 hours, stirring once or twice during cooking.
  3. Cool applesauce, then transfer to a covered container and store in the refrigerator for up to 3 days or freeze up to 2 months.



¼ cup Yuca flour

¾ cup cornstarch

¼ teaspoon baking powder

1 teaspoon cinnamon

2 tablespoons sugar

Pinch of kosher or sea salt

1 cup farmer’s cheese, drained of any liquid

2 eggs, lightly beaten

1 tablespoon Whole milk

4 cups extra virgin olive oil for frying

To roll doughnuts: honey, cinnamon and sugar, powdered sugar


Line a plate with several layers of absorbent paper towels.

  1. Whisk together flour, cornstarch, baking powder, cinnamon, sugar and salt.
  2. Mix cheese, eggs and milk into dry mixture with your hands (feel for any pockets of dry flour) until a soft dough is formed. Allow to sit for 5 minutes.
  3. Heat oil to 350F. With slightly damp hands, roll walnut size scoop of dough between hands to form soft ball and place in evoo. Dough will sink and then rise and will “twirl” in the oil 🙂 cook until medium golden brown.
  4. Transfer to lined plate and drizzle with honey, roll in sugar and cinnamon, powdered sugar.