Wolfgang Puck BFPR0007 manual Appetizers Salads Entreés Potato Latkes, Ingredients

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 23

Appetizers,

Salads and

Entreés

Potato Latkes

Serves 12

The ever-popular potato pancakes of the Jewish kitchen make a wonderful appetizer, side dish, or even a vegetarian main course.

INGREDIENTS

8 medium baking potatoes, peeled

1 medium onion, peeled Lemon juice

1 cup all-purpose flour

1 cup milk

1egg

1tablespoon baking powder

2 tablespoons unsalted butter, melted Peanut oil

Freshly grated nutmeg Salt and pepper to taste Watercress, for garnish Caviar, for garnish (optional) Applesauce, for garnish (optional) Crème fraiche or sour cream, for garnish

METHOD

1With the shredding blade large side up in your food processor shred the potatoes and onions and transfer into a large mixing bowl. Toss them with a squeeze of lemon juice. A handful at a time, squeeze out as much liquid as possible from the shreds.

2In another mixing bowl, stir together the flour, milk, egg, baking powder, and nutmeg. Stir this batter into the potatoes and then stir in the melted butter.

3Heat a large, heavy skillet over medium-high heat. Add an even film of peanut oil about 1/4 inch deep and, when it is hot, form pancakes about 1 heaping tablespoonful large, spreading out and smoothing the top surface with the back of the spoon. When the undersides are golden brown, about 3 minutes, use a metal spatula to flip the pancakes over and cook until their other sides are browned.

4Serve the pancakes as a side dish or appetizer, garnished with watercress. If serving as an appetizer, also accompany the pancakes with your choice of caviar or applesauce, along with some crème fraiche or sour cream.

Recipe courtesy Wolfgang Puck

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