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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: butch@wet.UUCP (Butch Katigbak)
Date: 20 Dec 91 21:30:23 GMT
Subject: OVO: Latkes
Summary: orig. subject: LATKES
Archive-Name: recipes/ovo/latkes3
Keywords: recipe ovo latkes3
Followup-To: rec.food.veg
Organization: Wetware Diversions, San Francisco
Approved: aem@mthvax.cs.miami.edu
Title: Potato Sage Latke
Categories: Vegetables Potatoes
Servings: 4
5 ea Russet Potatoes (Baking) 1 x Onion, quartered
1 t White wine vinegar 1 t Coarse salt
2 T All purpose flour 2 ea Large eggs
1/2 t Dried crumpled sage 1/4 c Minced fresh parsley
Peel the potatoes, cut them into chunks, and in a food processor puree
them with the onion, the vinegar, and the salt. Transfer the puree to a
large fine sieve set over a bowl and weight it with a plate and a 5 lb can
to extract the liquid for 10 minutes. Pour off the liquid in the bowl,
leaving the potato starch int he bottom of the bowl, add the puree to the
bowl with the flour, the eggs, the sage, the parsley, and the pepper to
taste and combine the mixture well, being sure to scrape the starch up
from the bottom. Return the mixture to the seive and set it over the bowl
to drain off the excess liquid. In a large skillet heat 1/4 inch of the
oil over moderately high heat until it is hot but not smoking, into it
drop the mixture by heaping tablespoons in batches, patting the mounds
into thin pancakes with the back of the spoon, and fry the latkes for 2
minutes on each side, or until they are browed and crisp. Transfer the
latkes as they are cooked to paper towels to drain and keep them warm on a
rack in a preheated 200 F oven. Serve the latkes with the applesauce and
or sour cream. Makes 24 latkes.
Title: Potato Latke
Categories: Potatoes Vegetables Vegetarian
Servings: 4
3 x Medium potatoes, peeled 1 x Large onion, peeled
2 oz Corn oil 2 1/2 t Salt
3/4 t Ground pepper 1 c Matzo meal
3 x Eggs, lightly beaten 1 x Additional oil for frying
Shred potatoes and onions in food processor using shredding disc (can be
done by hand also.) Set half the mixture aside in a large bowl; process
remaining mixture through shredder once more. (this applies only when a
processor is used). Combine both potato-onion mixtures; add oil, salt,
pepper , matzo meal and eggs. Cover and refrigerate 20 minutes. Heat corn
oil to a depth of 1/4th inch in heavy skillet, preferably cast iron. When
oil sizzles, drop potato mixture in by large table spoons amounts. Press
down gently to form thin cakes. The ol needs to be hot enough to form a
lacy edge on cakes. When brown, turn carefully with tongs or spatula and
brown other side. Serve immediately with your choice of sour cream, apple
sauce, caviar or smoked salmon.
Title: Pizza Latkes
Categories: Appetizers Potatoes
Servings: 4
5 x Slices sourdough bread 1 T Olive Oil
4 x Cloves garlic, minced 5 x Large eggs
2 t Dried sage 1/2 t Pepper
1 1/2 lb Russet potatoes 1 lb Minced onions
1 x Pinch of salt 1 c Sour cream
Tear up sourdough bread.
In a blender or food processor, whirl enough bread to make about 2 3/4ths
cups fine crumbs. In a 10 to 12 inch frying pan on medium high heat, stir
crumbs, oil and garlic until crumbs become crisp, 8 to 10 minutes; set
aside. If crumbs are made ahead, cool and cover airtight up to 2 days.
Grease well and flour 2 non stick pizza pans (12 inch) ; set aside.
In a large bowl, beat to blend eggs, sage, and pepper. Peel and shred
potatoes. Add potatoes, onions, and crumbs to egg mixture; stir well to
combine. Spread 1/2 of the potato mixture evenly into each pan (be sure
edges and middle are equally thick or edges will burn.).
Bake in 400F oven until crust is crisp and browned. 45 to 55 minutes;
cover pancake edges with foil if they begin to darken too much. If using 1
oven, change pan positions halfway through baking. With a spatula, loosen
crust from pan. If made ahead, cool, cover and chill up until the next
day.
To reheat, bake latkes on original pizza pans or on 12 x 15 inch baking
sheets, uncovered, in a 425F oven until sizzling hot, 8 to 12 minutes;
cover with foil if latkes darken too much.
Cut into wedges. Add salt, sour cream and applesauce to taste.