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Receta Potato And Fennel Latkes With Potato, Fennel And Olive Relish

by Global Cookbook

Ingredientes

2 lb russet potatoes peeled, cut into 1-inch cubes 1 x 8 oz onion peeled, cut into 1-inch cubes 1/4 c. minced fresh fennel fronds (leafy green tops) 3/4 tsp fennel seeds crushed in plastic bag 2 lrg Large eggs 3 Tbsp. all-purpose flour 1 tsp salt

1/2 tsp pepper 1/2 tsp baking pwdr     vegetable oil     non-dairy lowfat sour cream (such as imo)     potato fennel and olive     relish, see recipe

Direcciones

1. Using coarse shredding blade in processor, shred 1/3 of potatoes and 1/3 of onions. Repeat with remaining potatoes and onion in 2 batches. Transfer mix to large kitchen towel. Twist towel tightly around mix and squeeze out as much moisture as possible. Place potato mix in large bowl. Add in fennel fronds, seeds, Large eggs, flour, salt, pepper and baking pwdr and blend well.
2. Pour sufficient oil into heavy large skillet to coat bottom and heat over medium-high heat. For each latke drop 1/4 cupful batter into skillet. Flatten each mound with spatula to 3- to 4-inch round. Fry latkes till golden and crisp, about 4 min per side. Transfer latkes to large baking sheet. Repeat frying with remaining batter, leaving behind in bowl any liquid which collects in batter when you measure, and adding more oil to skillet as needed. (Can be made 2 hrs ahead. Let stand at room temperature. Rewarm latkes on baking sheets in 350 degree F oven till crisp, about 15 min.)
3. Arrange latkes on plates. Spoon non-dairy lowfat sour cream and relish along- side and serve.
4. NOTES : The colors of Chanukah are blue, white and silver. (Dairy may be served during Chanukah.)

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