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Malayasian Latkes
Makes 16 latkes
1/2 cup chopped cashews or peanuts
1/4 cup chopped mint or flat leaf parsley
1/4 cup chopped red bell pepper
2 Tbs. finely chopped jalapeno pepper
2 tsp. grated fresh ginger
kosher salt to taste
1 tsp. curry powder
2 large eggs, beaten
2 large baking potatoes, cut into wedges
1 medium onion, coarsely chopped
1/4 cup all-purpose flour
vegetable oil, for frying
Combine cashews, mint, bell pepper, ginger, jalapeno, salt and curry powder and eggs in a large bowl, and mix well. Set aside.
Shred the potatoes and onion in a food processor. Squeeze the mixture between several changes of paper towels to release as much liquid as possible. Add the potato/onion mixture to the eggs and combine well. Stir in the flour.
Pour enough oil into a large heavy skillet to cover the bottom and heat over medium-high heat. When the oil is hot add a scant 1/4 cup batter per latke and flatten with a fork. Fry only as many latkes as will fit in the skillet without crowding. Cook on one side until crisp and brown, 2-3 minutes. Turn over and cook until the other side is crisp and brown. Transfer latkes to paper towels to drain. Serve immediately.
(Louise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1/2 cup chopped cashews or peanuts
1/4 cup chopped mint or flat leaf parsley
1/4 cup chopped red bell pepper
2 Tbs. finely chopped jalapeno pepper
2 tsp. grated fresh ginger
kosher salt to taste
1 tsp. curry powder
2 large eggs, beaten
2 large baking potatoes, cut into wedges
1 medium onion, coarsely chopped
1/4 cup all-purpose flour
vegetable oil, for frying
Combine cashews, mint, bell pepper, ginger, jalapeno, salt and curry powder and eggs in a large bowl, and mix well. Set aside.
Shred the potatoes and onion in a food processor. Squeeze the mixture between several changes of paper towels to release as much liquid as possible. Add the potato/onion mixture to the eggs and combine well. Stir in the flour.
Pour enough oil into a large heavy skillet to cover the bottom and heat over medium-high heat. When the oil is hot add a scant 1/4 cup batter per latke and flatten with a fork. Fry only as many latkes as will fit in the skillet without crowding. Cook on one side until crisp and brown, 2-3 minutes. Turn over and cook until the other side is crisp and brown. Transfer latkes to paper towels to drain. Serve immediately.
(Louise Fiszer)
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