Potato Souffle Latkes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Desserts, Holiday, La_times, Passover, Vegetables | 24 | Servings |
INGREDIENTS
| 1 | Russet potato, peeled & | |
| grated | ||
| 1 | Apple, peeled cored & | |
| 2 | Eggs, separated | |
| 2 | T | Sugar |
| 1/3 | c | Matzo meal, OR Flour |
| 1/4 | t | Salt |
| Oil for frying | ||
| 3 | lb | Firm pears, preferably |
| Bartlett | ||
| Juice 1 lemon | ||
| 3 | c | Sugar |
INSTRUCTIONS
In large bowl combine potatoes, apple and egg yolks. Add sugar, flour and salt. Mix well. Beat egg whites until stiff peaks form and fold into potato mixture. In large, heavy skillet heat 1/4 inch oil over medium heat. Spoon potato mixture by tablespoon into hot oil and fry on both sides until golden brown. Drain on paper towels. Serve with Bruna's Candied Pear Slices. Makes about 24 latkes. Each serving contains about: 151 calories; 31 mg sodium; 18 mg cholesterol; 2 grams fat; 35 grams carbohydrates; 1 gram protein; 0.49 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. "This is a potato latke like grandma never made, with beaten egg whites folded in for lighter texture. These latkes are more delicate than traditional potato latkes and make a wonderful dessert served with .." BRUNA'S CANDIED PEAR SLICES ~ Peel pears, core and cut into thick slices to equal about 12 slices per pear. Place in large bowl and toss in lemon juice. Pour sugar over pears and toss to coat completely. Cover with plastic wrap and let stand 8 hours or overnight, until sugar liquefies. Remove pears, reserving sugar syrup. Heat large, heavy skillet and add drained, sliced pears. Sauté pears, tossing constantly with wooden spoon, until brown, glazed and tender. In another large saucepan, bring sugar syrup to boil and simmer until thick. Transfer pears to large bowl and pour syrup over. Makes about 3 cups. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. "On a recent trip to Italy, we visited the Santini family at their ristorante Dal Pescatore. I watched Bruna Santini prepare these candied pears. It looked so easy, and they were so delicious. I could hardly wait to try them at home. A perfect accompaniment with any of the latke recipes." (The Candied Pears recipe is also posted by itself, Larry.) 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)
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Calories: 183
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 21.7mg
Sodium: 141.1mg
Potassium: 153.7mg
Carbohydrates: 38g
Fiber: 2.1g
Sugar: 31.8g
Protein: 3.8g