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Monday, December 14, 2009

potato-lotus root-cauliflower latkes

Updating the traditional latke with some new flavors and textures.

First the Jewish grandma recipe.
You will need some potatos, a little lotus root (everyones Jewish grandma says, "What the heck t is a lotus root? We did not have any lotus roots in the shtetl! My grandmother never used lotus root in her latkes so why do you need to use them in yours?") a small amount of cauliflower (Everyones Jewish grandma says, "oy vey, he is putting cauliflower in his latkes" and then goes off mumbling some insults in yiddish). Some matzah meal, a little salt and pepper to taste and some safflower or peanut oil to fry em up.

Now for something to try to follow on your own;
1 medium kennebec potato
1 large russet potato
1 small lotus root
1/4 of a small cauliflower
1 sheet of matzah
1 small yellow onion
1 tsp sea salt
freshly cracked pepper to taste
oil to fry

grate the potato and lotus, draining most of the liquid. Then grate the cauliflower and onion and add to the spud and lotus root gratings. In a food processor, whack your sheet of matzah down into a fine meal. Add this to your spud mixture along with salt and pepper.
Form small pancakes and fry em up in hot oil. serve hot out of the fryer and thank the talmud that once a year you are forced to indulge in fried goodness.

Note: The universal rule of pancakes applies, thus only turn once.


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