and spread with a spoon to an
approximate 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 1 dozen latices, more or less.

Asian Latkes
3 pounds Idaho or russet
potatoes, peeled, cut into chunks
and grated and drained well
1/2 cup chopped peanuts
1/4 cup flour
2 T. fresh minced ginger root
3 large eggs
1 cup chopped scallions, white
and green parts
1/2 cup or more, vegetable oil
Sweet and sour sauce or plum
sauce, garnish

Place all ingredients, except veg-
etable oil and sauce, in a large bowl
and stir well to combine. 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 approximate 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 1 dozen
latkes, more or less. Makes 2 dozen
latkes. Fl

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LINCOLN
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Greenfield at 10 1/2 Mile

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(248) 538-8870

Fax (248) 538-8871

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