TO MAKE LATKES: Shred potatoes in a food
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
ater. Rinse the grated sweet potato in the water, and drain
uch moisture as possible from potato, a handful at a time
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.
shred the potato and zucchini with a cheese
Mix the zucchini, potato and onion together.
Blend
ur food processor, grate the potato with the remaining 1 1
ulses.
Mix with reserved potato shreds in sieve and press
edium bowl and add grated potato mixture, salt, and matzo meal
ress too hard, as the latkes will be more crispy if
hink, since they produce crunchier latkes. Others insist on using medium
Toss potatoes with 1 tsp salt. Set aside for 20 mins. Squeeze as much water as possible out of potatoes. Combine with chives, butter, flour and a pinch of pepper. Shape into 4 patties, 3 inches each.
Heat vegetable oil in a frying pan over medium heat. Add latkes and cook for 4-5 mins per side, until golden brown.
Meanwhile, poach eggs in gently simmering water for 3 mins. Top each potato latke with spinach, 1 slice of salmon and 1 poached egg.
owl until thoroughly mixed. Divide potato mixture into 4 equal portions
owels, and drain the cooked latkes in the colander. Serve hot
br>Working in batches, drop potato mixture by 1/4 cupfuls