Potato Latkes

The Post Punk Kitchen's Latke recipe is pretty flawless and quite versatile. I've even used ground up Caribbean crackers in place of matzo meal and had very good results. Make sure you use vegetable oil over olive oil for frying.

Here is the recipe my family uses, veganized:

6   russet or idaho potatoes, grated
1   small onion, grated (wear goggles!)
3   eggs worth of replacer
1 tsp   salt
1/4 tsp   pepper
1/4 c   flour
1 tbsp   oil
2 tsp   baking powder
vegetable oil for frying

Grate potatoes and drain well. Stir in remaining ingredients. Drop from a spoon into hot oil and brown both sides. Makes about 24 latkes. 

Matzo Balls (Knaidlach)

2 tbsp   oil

2 eggs   worth of egg replacer
1/2 c    matzo meal
1 tsp   salt
2 tbsp   water
3   large carrots, cut
3   stalks of celery, cut

Combine oil and egg replacer. Add matzo meal and salt and blend well. Stir in the water, cover and chill for at least 20 minutes. Shape into 10 balls and drop into large pot of simmering soup stock. Add carrots and celery. Simmer 30-40 minutes.