nion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer
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
TO MAKE LATKES: Shred potatoes in a food
ngredients.
Serve sauce with latkes.
nch thick. Scoop 3 more latkes into the skillet. Cook the
br>
Tips for Terrific Latkes:
Keep oil between
oist, and will cause the latkes to fall apart in the
slotted spoon, gently place Latkes into the hot oil. (Use
onstick spatula; repeat until five latkes are in pan.
Maintaining
hink, since they produce crunchier latkes. Others insist on using medium
ress too hard, as the latkes will be more crispy if
an, cooking 3 to 4 latkes at one time. Use a
o 3-inch rounds. Fry latkes until golden brown on bottom
ach latke.
Bake the latkes in the oven until golden
xcess moisture (so that the latkes crisp well) sandwich the potato
dditional oil to skillet, fry latkes and drain on paper towels
Toss the noodles with the butter.
Cool, slightly, then blend in the eggs, salt, apple and raisins.
In large, heavy skillet heat 1/4-inch oil over medium heat.
Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke.
Fry on both sides until golden brown and crisp, about 3 minutes on each side.
Do not turn latkes until first side is golden and top is set.
Drain on paper towels.
Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.
br>Using slotted spatula, transfer latkes to paper towels to drain