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Emeril's Special Latkes
2
1
2
1/2 Pound Baking potatoes; peeled
Medium Onion; julienned
Eggs
Salt
Freshly ground white pepper
1
2
/4 Teaspoon Baking powder
Tablespoon Matzah or all−purpose flour
Vegetable oil for frying
1
1
4
Cup Applesauce
Cup Sour cream
Ounce Caviar
Using a hand grater or food processor, grate the potatoes. In a mixing bowl,
combine the grated potatoes, onions, eggs, baking powder, and flour. Mix
well. Season with salt and pepper. In a large skillet, over medium−high
heat, cover the bottom with 1/2−inch of oil. When the oil is hot, spoon 2
tablespoons of the filling into individual cakes. Using the back of the
spoon, flatten each pancake. Pan−fry until golden brown on each side, about
2
to 3 minutes. Remove from the oil and drain on paper towels. Fry the cakes
in batches and do not over crowd the pan. To serve, place a dollop of the
applesauce or sour cream in the center of each latke. Place the latkes on a
platter and serve warm.
Yield: 2 dozen
Emeril's Special Latkes
236
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