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Date: | Sat, 25 Nov 1995 18:37:21 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Regarding Blau Zahl's 11/22 request for interesting Jewish recipe
conversions, I have had success with the following recipe:
POTATO LATKES (Potato Pancakes):
2 c. raw grated potatoes
2 eggs (large) -- beaten
1 pinch (aprox. 1/4 tsp.) baking powder (I use Calumet)
1 1/2 tsp. salt
2 or 3 T. rice flour
1 small onion -- grated (optional)
Pepper to taste (optional)
*Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty
dry!!! (NOTE: rinsing the starch off of the potatoes is important if
you don't want gummy latkes)
*Add eggs, mix
*Add baking powder, salt, and flour (NOTE: Add rice flour 1 T. at a
time. The mixture should be somewhat watery. You may not need all
of the flour depending on the stuff that makes cooking an art and not
a science!)
*Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of
batter into oil (NOTE: I use a soup spoon because my husband likes
small latkes)
*Turn latkes when browned around edges (check to see if brown enough
on bottom by carefully lifting the edge before flipping) -- flip, fry
second side til well browned (NOTE: flipping pancakes more than once
toughens them)
*Drain on paper towels.
Now, for those of you who (like me) can't eat fried foods, this recipe
converts very nicely for a potato kugel (potato pudding). Just sautee
the onion in the oil of your choice BEFORE adding to the potatoes.
Mix as above but instead of frying, pour mixture into a greased baking
dish (I use an 8" square pan) and bake in a pre-heated 350 degree oven
for about 30 minutes. Both recipes work best with potatoes that are
squeezed as dry as possible after they have been grated and rinsed.
This was a little late for Thanksgiving but is probably more
appropriate for Chanukah anyway. Enjoy!
Jane
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