FKN-Systems

Title: Potato Latkes, with Variations
Categories: Breakfast, Vegetables
Yield: 4 Servings

1.50 lb Russet potatoes; peeled
0.25 c Finely-chopped shallots
2.00 lg Eggs; lightly beaten
2.00 tb Flour -; (or more)
(or matzo meal during
-Passover)
1.50 ts Salt
Freshly-ground black pepper;
-to taste
Vegetable oil; for frying

In a food processor grate the potatoes. Line a sieve with cheesecloth
and transfer potatoes to the sieve. Set sieve over a bowl, twist
cheesecloth into a pouch, squeezing out some moisture. Let mixture
drain for 15 minutes. After 15 minutes, pour off liquid from the bowl
but leave the white potato starch that settles in the bottom of the
bowl. To that starch add shallots, eggs, flour, 1 1/2 teaspoons of
salt and freshly ground pepper. Return drained potatoes to this
mixture and toss to combine. Preheat oven to 200 degrees. Line a
baking pan with paper towels. When you are ready to eat, in a large
skillet heat 1/4 inch of oil over medium-high heat until hot. Drop
heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes
a side; latkes should be golden and crisp on both sides. Eat right
away or keep warm in oven. Serve with applesauce or sour cream or
cottage cheese mixed with sour cream. This recipe yields 4 servings.

Variations: South Western Style - Omit the shallots; mix the batter
with chopped herbs such as cilantro, scallion and dried oregano.
Serve topped with slivers of roasted red peppers, grated Jack cheese
and salsa.

Curried Style - Mix potatoes with some curry powder. Make a circle of
sliced fresh tomatoes on a dinner plate. Center 3 to 4 overlapping
pancakes in an inner circle and center a dollop of sour cream and hot
pickle in the middle.

Italian Style - Mix potatoes and onion with a smidgen of raw garlic
and thin slices of prosciutto. Cook in olive oil and serve topped
with fresh ricotta cheese and surrounded with a dice of seeded
tomatoes mixed with basil and vinaigrette.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6662 broadcast 03-21-1998) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a AT prodigy.com -or- MAD-SQUAD AT prodigy.net

05-08-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.