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It seems so many are struggling with their finances right now. My husband has been unemployed since May, so we know the struggle well. I’d like to share some of the recipes we use to help keep the food costs down. These prices are assuming that you are not buying in bulk and are shopping at a health food store. I will be posting a series of recipes over the next few weeks.
Latkas (from the Menu Mailer, Volume 3 Week 20)
Total meal cost $1.25, 31 cents a serving without applesauce or sour cream and not reclaiming the oil
4 potatoes (30 cents) (can use up to 1 cup grated zucchini if on hand)
1 carrot, optional (10 cents)
1 onion (10 cents) or finely chopped, leftover green onion
1 egg (25 cents if you don’t have your own chickens)
1 Tbs flour of your choice (rice flour two cents)
½ tsp baking powder (1.4 cents, Bob’s Red Mill)
1 tsp salt (Redmond’s real salt, 5 cents when bought from Amazon)
dash pepper (a penny)
Oil for frying (40 cents, I use leftover bacon grease combined with coconut oil or Palm shortening and can reclaim the oil left for more frying later)
Grate the potato, carrot and onion and place into a colander to drain. Squeeze out as much moisture from the mixture as you can. Set aside.
In a large bowl, beat the eggs, flour, baking powder, salt and pepper until combined. Add the potato mixture and stir until combined. Add a little extra flour, if needed, to get the mixture to stick together.
Heat enough oil to cover the bottom of a heavy-bottomed skillet or Dutch oven by one-quarter inch over medium-high heat. Place 2 tablespoons of the potato mixture into the oil and spread it to make a circle. Fry for 4-5 minutes on each side or until browned and crispy. Add additional oil between batches if needed if the latkas absorb the oil. Serve immediately.
Serve with applesauce or sour cream.