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Malaysian Style Latkes with Minty Cucumber Yogurt Sauce

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Description:


Date Added:	June 27, 2008	Season:
Category:	Chinese / Oriental	Prep. Method:
Calories:		Dish Type:
Serves:		Cuisine:
Prep. Time:

Ingredients:

1/2 cup chopped unsalted cashews or peanuts
1/4 cup chopped mint or flat-leaf parsley, or a
combination
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped jalapeño pepper, seeded and
deveined
2 teaspoons grated fresh ginger
2 teaspoons kosher (coarse) salt, or to taste
1 teaspoon curry powder
2 large eggs, beaten
2 large baking potatoes (12 ounces each), cut into wedges
1 medium-size onion, coarsely chopped
1/4 cup all-purpose flour
Vegetable oil, for frying

Minty Cucumber Yogurt Sauce

Directions:

Combine the cashews, mint, bell pepper, jalapeño, ginger, salt, curry powder, and eggs in a large bowl, and mix well. Set it aside.
Shred the potatoes and onion together in a food processor fitted with the shredding disk. Squeeze the potato/onion mixture between several changes of paper towels to release as much liquid as possible. Add the potato/onion mixture to the egg mixture, and combine well. Stir in the flour.
Pour enough oil into a large, heavy skillet to cover the bottom, and heat it over medium-high heat. When the oil is quite hot but not smoking, add a scant 1/4 cup batter per latke and flatten them with a fork. Fry only as many latkes as will fit in the skillet without crowding. Cook on one side until crisp and brown, 2 to 3 minutes. Turn over and cook until the other side is crisp and brown, 2 to 3 minutes. Transfer the latkes to paper towels to drain. Keep the latkes warm while frying the remainder. Serve immediately, with the Minty Cucumber Yogurt Sauce.

Note: To taste the potato mixture, or any mixture containing raw eggs, microwave a tablespoon or so until cooked, 5 to 15 seconds, depending on the size and strength of your microwave; then taste.

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Added On: June 27, 2008

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