Wolfgang Puck BFPR0007 - Manual (Page 13)

24
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
1 egg
1 tablespoon 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
1 With 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.
2 In 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.
3 Heat 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.
4 Serve 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
23
Appetizers,
Salads and
Entreés
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 23