ress too hard, as the latkes will be more crispy if
nion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer
chmaltz as directed in the recipe. Rinse the livers and pat
repare Meat Filling - The original recipe simply used chopped cooked meat
LATKES:
Cook cauliflower in large
ith a fork. Fry the latkes over moderately high heat until
minutes per side. Remove latkes from oil and place on
ngredients.
Serve sauce with latkes.
TO MAKE LATKES: Shred potatoes in a food
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
slotted spoon, gently place Latkes into the hot oil. (Use
nch thick. Scoop 3 more latkes into the skillet. Cook the
Lightly toast slices of Jewish Rye Bread.
Spread all
br>
Tips for Terrific Latkes:
Keep oil between
owels, and drain the cooked latkes in the colander. Serve hot
he hot oil.
Brown latkes to golden color, then flip