| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
|
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red-skinned potatoes |
| 1 |
pk |
(9-ounce) frozen artichoke hearts, thawed, diced, patted dry |
| 2/3 |
c |
Chopped leek (white and pale green parts only) |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 1 |
lg |
Egg, beaten to blend |
| 2 |
tb |
Chopped fresh mint |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 6 |
oz |
Feta cheese, diced |
| 1 1/2 |
c |
(about) fresh French breadcrumbs |
| 8 |
tb |
(about) olive oil |
INSTRUCTIONS
This recipe has been sent to you from the web site Epicurious. The URL of
the site is http://www.epicurious.com
For a nice vegetarian meal, offer these latkes with a Greek salad. Stir
chopped fresh mint into yogurt to have with the latkes.
Cook potatoes in pot of boiling salted water until just tender, about 20
minutes. Drain. Cool completely and peel.
Preheat oven to 325 deg. F. Place baking sheet in oven. Using hand grater,
coarsely grate potatoes into large bowl. Add artichokes and leek. Mix
Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato
mixture. Stir in feta and enough breadcrumbs to form mixture that holds
together. Firmly press 1/2 cup mixture into 3 1/2-inch round. Repeat with
remaining mixture.
Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes
into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet
in oven. Repeat with remaining pancakes, adding more oil to skillet by
tablespoonfuls as necessary. Serve hot.
Makes about 12
Bon Appetit, December 1995.
Posted to JEWISH-FOOD digest V96 #098
From: bgl@leass.pcc.com
Date: Sat, 7 Dec 1996 12:43:41 -0500
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