Grate potatoes. Add the rest of ingredients, mix carefully and fry in vegetable oil, as ordinary pancakes.

Latkes can be prepared beforehand and warm up before serving.

Served with sour cream, apple souse, and various dressings, pickles or herring.

Here is an easy recipe: 5 cups flower, 1 tsp. baking powder, 2 eggs, 1 cup mayonnaise, 2 tbsp. sugar, 1/2 tsp. salt.

Mix thoroughly everything together. Take mixture with a tablespoon and drop carefully in to boiling oil. Fry both sides up to golden-brown color. Take out and drain excess of oil on the paper towel. Dust with powdered sugar.

Dissolve yeast in 1/2 cup of warm water, add 1 tsp. sugar. While yeast rise, mix flour, vanilla sugar, the rest of the sugar, eggs, oil, margarine, water and brandy. Add raised yeast. The dough should be soft, almost to stick to hands. Let dough to stand and double in size. Roll dough flat not thicker than 2 fingers. Cut circles with the glass. Fry both sides in boiling oil to golden-brown color. Take out and dry on a paper towel to absorb extra oil. With a chefs syringe inject any jam and dust with powdered sugar.

Dissolve yeast in milk and add sugar. Power mixture into a hole in flour. Let stand for 15 minutes. Add all other components and knead the soft, elastic dough which is not sticking to walls of a bowl (this moment has special value - the dough is considered ready at that moment when it ceases to stick. Don't over knead - the dough will become too hard). Cover dough with a cotton towel and leave in a warm place until it will double its volume. Roll with a pin to a 1" thick and cut circles with a cup. Cover circles with a towel again for 30 min.

Heat a lot of oil in the deep saucepan. Drop circles in the boiling oil and cover pot. Fry for 1 min. Turn over, cover and fry for another minute. Doughnuts should be gentle-yellow and not overroasted. When they slightly cool down, inject them with any jam.

STUFFING: 2 cups poppy seeds, 1 cup milk, 3/4 cup of honey, 1 tsp. grated dried orange peel, 1/2 cup raisins.

To prepare a stuffing: scald poppy seeds with boiled water, pass through meat grinder. Mix with milk and honey and cook on small flame, frequently stirring slowly until became thick. Add a dried peel, the scalded raisins and mix. Cool.

Dough: Dissolve yeast in warm water and add them into milk. Add a cup of a flour, sugar, and salt. Add eggs, one by one, each time whipping everything together. Add oil and continue to whisk mixture. Add the rest of flour and knead a dough for a few minutes. Put the dough in a bowl, cover with a towel and leave in a warm place. The dough should be doubled in volume. Lay out a dough on a dusted with a flour board and knead for 5 minutes. Divide dough in half, unroll each part up to a thickness of about 1/4", cut circles and squares, put in the middle stuffing and fold a triangular pies. Put pies in a greased oven pan and leave to rise, until they double in size. Grease with a whipped yolk and bake on average fire for about 25 min. or until done. Smear with syrup.

3 cups flour, 1 oz. fresh yeast or 1 package of dry yeast, 1/2 cup sugar, 1/3 cup water, 2 oz. soft butter, 1 egg, 1 yolk, 2 tbsp. brandy, 1 - 2 tbsps. vegetable oil, oil for frying, 1/2 cup any jam, powdered sugar.

Mix flour with a dry yeast in the bowl. Add the rest of ingredients. (If using fresh yeast, mix them with 1 tsp. sugar in water. Add yeast mixture to a hole in the flour and mix all ingredients together.)

Knead dough for 5 minutes until it become soft and consistent. Grease bowl with oil and cover dough with greased foil. Keep in a warm place until double in volume. Unroll layer approx. 1/2", cut circles with greasy cup. Fry both sides of circles in boil oil. Take out and dry on a paper towel to absorb extra oil. With a chefs syringe inject any jam and dust with powdered sugar.

2 oz. margarine, 1/2 cup sugar, 1 tbsp. grated dried orange peel, 2 eggs, 3 tbsp. orange juice, 2 cups flour, 2 tsp. baking powder, vegetable oil for frying, jam.

Mix margarine, sugar, orange peel, eggs, juice, flour and baking power in the given order. Unroll layer of dough approx. 1/2" thick, cut circles with a cup. Fry both sides in boil oil. Dry excess of oil on a paper towel.

1 cup water, 1 stick margarine, 3 tbsp. sugar, 1 1/4 cups flour, 4 eggs, 4 oz. raisins, powdered sugar, vegetable oil, a pinch of salt.

On a water bath soften margarine. Add flour, stir, adding water, and return to flame, stirring slowly while the dough doesn't stick to sides of a bowl. Remove from the stove and add one egg at the time, continuing to stir slowly. Add raisins and again carefully mix. Cover a dough with a cotton towel and to put into a warm place for 20 min. Unroll layer of dough approx. 1/2" thick and cut circles with a cup. Heat up vegetable oil and to fry doughnuts on both sides. Do not over fry. Dust with powdered sugar. Serve hot.

Yield: 20 doughnuts