Easy and Delicious Passover Recipes
Keep it simple with these family favorites.
Crispy Potato Latkes
Our family loves latkes they are a favorite appetizer for our day time meals. Although we love our Shabbos foods we miss the crispy fresh out of the griddle latkes. Served with a salad they are one of our best liked dishes. The added zucchini makes it lighter and moister.
- 6 potatoes
- 1 small zucchini
- 1 small onion
- 4 eggs
- ½ tsp salt
- 1/8 tsp black pepper (optional)
Grate potatoes in food processor on your favorite blade, I favor the shredder as pieces are a bit bigger and latkes come out crispier. Squeeze out the liquid through a colander. Add the rest of ingredients. Mix well.
In a deep pot or deep frying pan, heat oil very thoroughly. Drop batter by spoonful and fry until golden on both sides. Pat with paper towel to absorb the oil.
Serve warm with applesauce or sour cream, if desired. Just plain is great too.
Preparation time: 12 minutes
Cooking time: 18 to 24 minutes
Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing
- 3 – 4 Tbs lime juice, fresh squeezed (or lemon)
- 1 Tbs honey /sweetener of choice
- 1 Tbs fresh ginger root, finely grated
- 1-3 Tbs walnut /olive oil
- 2 cups raw beets, grated
- 1 3/4 cup carrots, peeled and grated
- 1 3/4 cup Braeburn apple, peeled and grated
- 1/2 cup grated walnuts
To make the ginger lime dressing, combine the lime juice, honey, and ginger in a small mixing bowl. Whisk in the olive oil vigorously and set aside.
In a large bowl, combine the grated beets, carrots, and apple.
Toss in the dressing and refrigerate until ready to serve.
Preparation 10 minutes
Avocado Orange Salad
With so many meals to prepare it is good to start with a salad or incorporate it into your meal. This simple orange avocado salad is sweet and savory and will enhance any dish you serve by adding color and zest to your meal.
- 1 avocado chopped
- 2 oranges or 3 tangerines chopped
- 1 purple onion
- 2 Tbs lime juice
- pinch of salt
- 1 Tbs homemade mayonnaise
Put all the ingredients in a bowl. Mix until blended. Adjust the taste and enjoy.
Preparation 15 minutes
Sweet Potato Fries for a Crowd
Sweet potato was never a favorite food, but considering its health benefits and ease of preparation these fries have made a comeback and became the children’s all time favorite.
- 4 Sweet Potato cut into strips
- 2 Tbs oil
- Kosher Salt
- Salt to taste (or omit if desired)
Preheat the oven to 425 degrees.
Line a cookie sheet with aluminum foil and coat with cooking oil. Spread the cut sweet potatoes on the cookies sheet. Sprinkle the tops with more cooking spray and sprinkle with salt.
Bake for 30 minutes turning once during cooking.
Preparation 15 minutes
Almond-Crusted Chicken Breast
Almond flour is now readily available in kosher for Passover markets, It is very easy and flavorful to crust chicken cutlets in eggs and almond flour which will easily mimic its weekday southern fried counterpart. These cutlets are delicious when fried but they can as easily be baked in the oven for equally delightful results. Timing is of the essence.
- 6 boneless skinless chicken breasts cut in two or nuggets
- 4 Tbs oil divided
- 2 eggs well beaten
- 2 Tbs water
- 1 cup almond flour
- 1 scant Tsp Kosher salt
Feel free to use any seasoning that you use on Passover; such as paprika, garlic powder, or any other.
Heat oil in a large frying pan over medium heat. Place chicken breasts between two pieces of baking paper and pound to 1/4 inch thick. Alternatively, after pounding each piece cut it to desired size. Smear chicken pieces with oil.
Whisk the eggs and water in a shallow bowl to create an egg wash. Dip the chicken into the egg wash, then coat in the almond flour. Drop each piece into the hot oil and fry for about 8 minutes per side. Since they are pounded thin they will only take a couple of minutes per side. Just cook until firm and no longer pink in the middle and golden brown. Remove from pan and place on a platter covered with paper towel to drain some of the oil.
When baking turn oven on 450 and allow 8-10 minutes per side. More than that will render the chicken dry and not as tasty. Serve with the sweet potato fries and your choice of beet salad.
Preparation 25 minutes
Borscht- Beet Juice
On Pesach it is a custom in many homes to eat / drink Borscht which is beets cooked and served sour, to counter those that are of the opinion that since it says that we should not consume dough that soured we want to distinguish that the halacha only is concerned with sourdough that is a mixture of flour and water and not other product that can sour, hence the borscht. This dish is either loved or hated. The new generation does not enjoy it as much as the older generation as this dish is specific to acquired taste. In our home we drink borscht in the morning as it is very refreshing.
- 6 beets peeled and quartered
- 1 tsp salt
- 1 cup sugar
In an 8 quarts pot filled with water cook 6 beets until tender add salt to taste and 1 cup of sugar until beets are tender Allow to cool . Then add juice of 6 lemons. The original recipe calls for 2 eggs vigorously whisked into the broth to obtain a thicker consistency this is the way it was served in the old country but it is optional as borscht can be enjoyed as is without the beaten eggs. F
When totally cool, fill jars with the liquid and enjoy while it lasts.
Borscht (Soup) with Cooked Potatoes
This can be served as a cold soup. Cook up some potatoes and serve borscht with hot cubed potatoes.
Preparation 10-15 minutes
Best Beet Salad
This simple salad is easy to prepare and use up the beets cooked for the borscht. It can be served as a side as it adds color to any dish.
- 6 cooked beets
- 1/4 cup sugar
- 1/4 cup red onions
- 1/4 cup fresh squeezed lemon juice
- 2 Tbs oil
Slice beets and onions to desired size. Toss into a bowl and add sugar, lemon juice and oil. Serve at your convenience. It will last a week in the fridge in a tightly covered container.
Preparation 15 minutes
Fluffy Carrot Muffins
These carrot muffins are light and delightful. With a dollop of apple sauce
They are the perfect dessert for any meal. The children might miss part of the meal, but they will all be back for dessert.
- 8 eggs, separated
- 3/4 cup sugar, divided
- 1/4 cup oil
- 1 cup potato starch
- 1/2 tsp salt
- 5 cooked and mashed carrots
Preheat oven to 350 degrees. Beat the whites with 1/2 cup sugar until stiff.
Beat the yolks with 1/4 cup sugar, salt, vanilla, oil, cinnamon, and potato starch. Add the carrots and mix well.
Fold yolk mixture gently into the whites. Bake in muffin holders for 30 minutes, or until toothpick inserted comes out clean.
Preparation 20 minutes
Yields 18 muffins
Wishing all readers a Chag Sameiach!