INDSORS FI NS
RESTAURANT

invite you to enjoy up
to 50%* exchange rate
on yourU.S. Dollars

The
Mini
Restaurant

911.57.■ kV: P,

900 ERIE STREET EAST
FOR MORE INFO
519-258-3416

Vietnamese Cuisine

475 UNIVERSITY WEST
519-254-2221

1235 OTTAWA STREET
1-800-963-1903
519-252-0246

4444-t.ie

www.mrisinef-llowong

CANTONESE * HONG KONG STYLE • SZECHUAN CUISINE

1457 UNIVERSITY AVE. WEST
519-256-5548

-

7....1ErriCPCIAPtrirec=

866 ERIE STREET EAST
519-252-7140

pan in a low (about 200°F) oven for
up to 30 minutes until ready to serve.
Serve with sour cream or applesauce.
Makes 2 dozen latkes.

Zucchini Latkes
3 pounds zucchini, unpeeled,
cut into chunks and shredded thin
1 cup minced red bell pepper
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 t. chopped garlic
1 t. Kosher salt to taste
1/2 t. white pepper
1/2 cup flour
3 large eggs
1/2 cup, or more, vegetable oil
Minced fresh parsley, for garnish

Place all ingredients except parsley
in a large bowl and stir well to com-
bine. Heat half the oil in a large non-
stick skillet over medium-high heat
until hot. Drop 1 heaping tablespoon
of batter per latke into hot oil and
spread with a spoon to an approxi-
mate 3-inch round. Repeat with
remaining latke mixture, being careful
not to crowd the skillet. When the
latke bottoms are browned, turn over
and brown the other side. Be careful
not to cook on too high a heat or the
outside will brown but the inside will
be raw, or to cook on too low a heat
or the potatoes will soak up the oil.
When the latkes are finished, drain
well on layers of paper towel and
place on a paper towel-lined baking
pan in a low (about 200° F) oven for
up to 30 minutes until ready to serve.
Serve with sour cream or applesauce.
Makes 2 dozen latkes.

Apple Latkes
6 medium Granny Smith apples,
peeled, cored and cut into chunks
and shredded
Juice of half a lemon
1/4 cup granulated sugar
2 large eggs
3 T. vegetable oil
1/4 tsp. salt
1 cup or more flour
1/2 cup vegetable oil for frying
Cinnamon and granulated sugar
for sprinkling on finished latkes

Combine apples, lemon juice,
sugar and eggs in a large bowl. Stir to
mix well.

11/26
1999

G14

* Rate changes daily

Heat half the oil in a large nonstick
skillet over medium-high heat until
hot. Drop 1 heaping tablespoon of
batter per latke into hot oil and
spread with a spoon to an approxi-
mate 3-inch round. Repeat with
remaining latke mixture, being careful
not to crowd the skillet. When the
latke bottoms are browned, turn over
and brown the other side. Be careful
not to cook on too high a heat or the
outside will brown but the inside will
be raw, or to cook on too low a heat

No Chanuka party is complete without
the traditional latke.

or the potatoes will soak up the oil.
When the latkes are finished, drain
well on layers of paper towel and
place on a paper towel-lined baking
pan in a low (about 200° F) oven for
up to 30 minutes until ready to serve.
Serve with sour cream or applesauce.
Makes 2 dozen latkes.

Rice Latkes
2 cups plain cooked white rice
1 cup dark, seedless raisins
which have been soaked in hot
water for 1 hour
1/2 cup slivered almonds
1 T. grated lemon rind
1 tsp. vanilla
4 large eggs, slightly beaten
1/2 cup or more vegetable oil

Combine rice, raisins, almonds,
rind, vanilla and eggs in a large bowl
and stir to mix well.
Heat half the oil in a large non-
stick skillet over medium-high heat
until hot. Drop 1 heaping table-
spoon of batter per latke into hot oil