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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Jewish Holiday, La_times, Passover, Vegetables 8 Servings

INGREDIENTS

2 Russet potatoes, peeled &
shredded
1 T Fresh lemon juice
1 Egg
5 T Olive oil, pus extra for
sprinkling
1 t Salt
Freshly ground pepper
2 c Chopped Olive Spread
1 c Pitted black olives
1 c Pitted green olives
1 T Olive oil
2 T Parsley, minced

INSTRUCTIONS

Place shredded potatoes in large bowl and add lemon juice, egg, 1
tablespoon olive oil and season to taste with salt and pepper. Mix
well. Drain liquid that accumulates at bottom. Heat 2 tablespoons
olive oil in 6-inch nonstick skillet. Spoon 1/2 of potato mixture  into
hot oil. Gently flatten with fork or spatula, spreading evenly.  Cook
over medium heat until brown on one side, about 10 minutes. Turn
carefully and brown on other side. Drain on paper towels. Repeat with
remaining 2 tablespoons olive oil and remaining 1/2 of potato  mixture.
Arrange pancakes on serving platter. Spread 1 cup Chopped  Olive Spread
over each. Sprinkle to taste with additional olive oil.  Cut each latke
into 4 wedges. CHOPPED OLIVE SPREAD - Coarsely chop  olives and place
in bowl. Add olive oil and parsley. Toss well. Makes  about 2 cups.
Presented by: Judy Zeidler, L.A. Times article, "Eight  Days of
Latkes", 11/25/94, page H7.  Posted to JEWISH-FOOD digest V97 #321 by
ELAINE  RADIS  (AUNTIE_E@prodigy.net) on Dec 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 23.7mg
Sodium: 620.9mg
Potassium: 431.7mg
Carbohydrates: 18.5g
Fiber: 2.9g
Sugar: <1g
Protein: 3.3g


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