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Vegetables
Aubergine/Egg-plant Fritters
Butter Beans with Pepper & Parsley
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Cheese Latkes
Spicy Corn Fries
Mushroom with Blue Cheese Sauce for Baked Potato
Potato Latkes
Potatoes in Stock
Red Cabbage with Mango
Saffron Mash
Spicy Tomato Sauce
Wilted Chard
(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegetarian, Yeast, & Dairy Free
I prefer the very light latkes and not the shop bought ones which I find heavy. I also like apple in them. Or serve them the Polish way with apple sauce - straight stewed apples that have been passed through a sieve.
6 Medium potatoes
1 small apple (optional)
1 large onion
2 medium eggs - beaten
1 tbsp rice flour
1 tbsp corn flour/meal
Seasoning
Oil for shallow frying
Grate the potatoes, apple and onion. Add the egg, seasoning and then the flours to the vegetables leave to rest for 5 minutes.
Heat the oil in the pan and when very hot drop in large spoonfuls. Fry till set and brown, turn and fry the other side.
Nothing to beat them when served straight from the pan.