DAVID SCHLUSS

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LATKES page 23

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skillet over medium heat. Drop
batter by 114 cupfuls onto skillet.
Cook until tops are bubbly and
look dry; turn and cook second
side until golden brown.
Repeat with remaining batter.
Serve with blueberry sauce.

Makes 4 servings
Note: You may omit the sug-
ar and serve the latkes with
smoked salmon or caviar.

brown and crisp, frying a few at
a time. Latkes can be made
ahead and reheated in a 400-
degree oven about 5 minutes,
Serve with
sour cream or
yogurt of
choice.

Makes about
6 servings

POTATO KUGEL

BLUEBERRY SAUCE

1 cup fresh or thawed
blueberries
2 tablespoons fresh orange juice
4 teaspoons sugar
1/2 teaspoon grated orange zest

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Place all ingredients in a medi-
um saucepan. Cook, stirring fre-
quently, over medium heat until
thick and syrupy, 5 minutes.

Grate potatoes on coarse
grater into a large bowl of ice wa-
ter.
Let stand 15 minutes. Drain
BLUEBERRY SAUCE II
and pat dry with kitchen towel.
There should be about 5 1/2 cups
1 can blueberries, drained;
of potatoes. Beat eggs in a large
reserve juice
bowl with an electric mixer un-
1 tablespoon cornstarch
til thick and light colored. Stir in
2 tablespoons sugar
potato, potato starch, salt, bak-
1 tablespoon lemon juice
ing powder, pepper, onion and
the oil. Spoon
Blend corn-
into an oiled 1-
starch and sug-
Cholesterol and 1/2 quart baking
ar. In a medium
dish. Bake un-
saucepan, stir
covered in a 350-
saturated fat
sugar mixture
degree oven 30
into blueberry
can be reduced by minutes. Brush
juice and cook
top with another
over low heat
tablespoon of oil.
replacing eggs
until clear.
Bake until top is
Add lemon
juice and berries with egg substitute crusty and gold-
en brown, 45
and heat
or egg whites for minutes longer.
through.

PARSNIP
LATKES

DAVID M. DEUTSCH, MASTER OF

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352-7030

C

IT1

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h t.

26571 W. TWELVE MILE RD.
AT NORTHWESTERN HWY.

CONTEMPORARY 8( TRADITIONAL FRAMES

3 pounds potatoes, peeled
4 eggs
1/2 cup potato starch
2 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup grated onion
1/4 cup vegetable oil

each egg required.

3/4 pound parsnips (2-3), peeled
and shredded
1 small potato, peeled and
shredded
1 small tart apple peeled and
shredded
1/4 cup finely chopped onion
1/3 cup flour
2 large eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
vegetable oil

Place shredded parsnips, pota-
to, apple and onion in a large
bowl.
Sprinkle flour over mixture
and toss. Add eggs, salt and pep-
per and mix well. Heat 112 tea-
spoon oil in a non-stick skillet
and heat. When hot place a
heaping tablespoon parsnip mix-
ture into skillet. Flatten each
pancake with a spatula to make
it 3 inches across. Cook 3 min-
utes on each side or until golden

Makes about 8
servings

MASHED POTATO
LATKES

Leftover mashed potatoes
For each cupful add:
1 egg
snipped parsley
grated onion or sauteed onion
dash of celery seed
salt and pepper to taste
vegetable oil
flour or matzah meal

Brush skillet with a small
amount of oil and place over mod-
erate heat. Shape potato mixture
into small patties, and dip lightly
in flour or matzah meal. Brown
latkes on one side and turn and
brown other side. ❑

Naomi Arbit is the author of
seven cookbooks and a
syndicated food writer. This
article was supplied by Jewish
Telegraphic Agency.