Malaysion Latke Recipes
Ingredients:
1/2 cup chopped cashews or peanuts
1/4 cup chopped fresh mint OR Italian (flat-leaf) parsley OR a combination
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped jalapeño chili (veins and seeds removed); see cook’s notes
2 teaspoons grated fresh ginger
1 1/2 to 2 teaspoons salt, or to taste; see cook’s notes
1 teaspoon curry powder
2 large eggs
2 large baking potatoes (12 ounces each), such as russets, peeled, cut into wedges
1 medium onion (6 ounces), coarsely chopped
1/4 cup all-purpose flour
Vegetable oil for frying
Cooking:
-
Combine nuts, mint or parsley, bell pepper, jalapeño chili, ginger, salt, curry powder and eggs in large bowl.
- In food processor with shredding disk attached, shred potatoes and onions together and drain well in several changes of ink-free paper towels. Squeeze to release as much liquid as possible. Add potatoes and onions to egg mixture and combine well. Stir in flour.
- In large, heavy skillet, heat enough oil to cover bottom of pan on medium-high heat. When oil is quite hot but not smoking, add scant 1/4 cup batter per latke and flatten with fork. Fry only as many patties as will fit without crowding. Cook on 1 side until crisp and brown, about 2-3 minutes. Turn over and repeat. Remove patties to paper towels to absorb excess oil. If desired, serve with yogurt mixture.
Note: Use caution when handling chilies, taking care not to touch face or eyes and washing carefully afterward.
If you want to taste mixture after eggs are added to check to see if more salt is needed, microwave 1-2 teaspoons until cooked through, 15 seconds or so, depending on size and strength of microwave.
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