TO MAKE LATKES: Shred potatoes in a food
rizzle the mixture over the potato salad and stir in lightly
nion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer
hey fry up thin and crispy.
Fry for 3-4
shred the potato and zucchini with a cheese
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
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
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.
owels.
Serve hot with crispy potato wedges, salad and garlic mayonnaise
Peel potato skins in thin strips. Set peel aside.
In large bowl, combgine olive oil, seasoning salt and paprika.
Add potato skins & toss in seasoned oil to coat well.
Lay out in single layer on cookie sheets.
Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
Bake 5 to 10 minutes or until cheese has melted.
Mix the zucchini, potato and onion together.
Blend
Coarsely shred the potato. Transfer shredded potato to a bowl of ice
n a shallow bowl. Place potato flakes into a separate shallow
Cut each potato lengthwise into 8 wedges (24 wedges total). On an ungreased 15 x 10 x 2-inch baking pan, arrange wedges in a single layer, skin side down.
Preheat oven to 425\u00b0.
Arrange chicken in a 9 x 9-inch baking dish that has been sprayed with nonstick coating.
Mix mustard and garlic.
Spread over chicken.
Scrub potato, grate and mix well with oil.
Spread over chicken.
Sprinkle with pepper.
Bake for 25 to 35 minutes, until chicken is done and potatoes are golden. Calories per serving:
205.
Exchanges:
4 lean meat, 1/2 starch.
Preheat oven to 425\u00b0.
Arrange chicken in a 9 x 9-inch baking dish that has been sprayed with nonstick coating.
Mix mustard and garlic.
Spread over chicken.
Scrub potato well.
Grate and mix with oil.
Spread over chicken.
Sprinkle with pepper.
Bake 25 to 35 minutes until chicken is done and potatoes are golden.