<<Disclaimer: Verify this information before applying it to your situation.>> Regarding Blau Zahl's 11/22 request for interesting Jewish recipe conversions, I have had success with the following recipe: POTATO LATKES (Potato Pancakes): 2 c. raw grated potatoes 2 eggs (large) -- beaten 1 pinch (aprox. 1/4 tsp.) baking powder (I use Calumet) 1 1/2 tsp. salt 2 or 3 T. rice flour 1 small onion -- grated (optional) Pepper to taste (optional) *Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty dry!!! (NOTE: rinsing the starch off of the potatoes is important if you don't want gummy latkes) *Add eggs, mix *Add baking powder, salt, and flour (NOTE: Add rice flour 1 T. at a time. The mixture should be somewhat watery. You may not need all of the flour depending on the stuff that makes cooking an art and not a science!) *Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of batter into oil (NOTE: I use a soup spoon because my husband likes small latkes) *Turn latkes when browned around edges (check to see if brown enough on bottom by carefully lifting the edge before flipping) -- flip, fry second side til well browned (NOTE: flipping pancakes more than once toughens them) *Drain on paper towels. Now, for those of you who (like me) can't eat fried foods, this recipe converts very nicely for a potato kugel (potato pudding). Just sautee the onion in the oil of your choice BEFORE adding to the potatoes. Mix as above but instead of frying, pour mixture into a greased baking dish (I use an 8" square pan) and bake in a pre-heated 350 degree oven for about 30 minutes. Both recipes work best with potatoes that are squeezed as dry as possible after they have been grated and rinsed. This was a little late for Thanksgiving but is probably more appropriate for Chanukah anyway. Enjoy! Jane [log in to unmask]