TO MAKE LATKES: Shred potatoes in a food
he potato salad and stir in lightly.
This salad is best
nion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer
Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
dd small ladlefuls of sweet potato batter.
cook for 3
shred the potato and zucchini with a cheese
uch moisture as possible from potato, a handful at a time
ater. Rinse the grated sweet potato in the water, and drain
Whisk together flour, curry powder, brown sugar, granulated sugar, baking powder, red pepper, cumin, and paprika in a large bowl; stir eggs into dry ingredients to make thick batter; add sweet potatoes and salt and black pepper to taste, mix well Heat oil in a large, heavy skillet over medium-high heat; drop enough batter into hot oil to form 4-inch latkes when pressed down, do not crowd skillet.
Fry in batches until golden, about 4 minutes per side.
Drain on paper towels.
ide of the potato and apple.
Attach potato to a spiralizer
ixing it all together, the best way is to put your
Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
Then cut up potato.
Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
Then spoon up bits of the mix, and pan-fry for 5-15 minutes.
Mix the zucchini, potato and onion together.
Blend
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
ur food processor, grate the potato with the remaining 1 1
heavy skillet (cast iron works best) over medium-high heat, until
ulses.
Mix with reserved potato shreds in sieve and press
NOTE: For best latke consistency, half the raw
rowned and crispy.
Turn latkes over.
Transfer pan from
edium bowl and add grated potato mixture, salt, and matzo meal