Malaysian Style Latkes with Minty Cucumber Yogurt Sauce Hits: 6  

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Date Added: June 27, 2008 Season:  
Category: Chinese / Oriental Prep. Method:  
Calories:   Dish Type:
Serves:   Cuisine:  
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1/2 cup chopped unsalted cashews or peanuts
1/4 cup chopped mint or flat-leaf parsley, or a
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped jalapeņo pepper, seeded and
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
  1. Combine the cashews, mint, bell pepper, jalapeņo, ginger, salt, curry powder, and eggs in a large bowl, and mix well. Set it aside.

  2. 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.

  3. 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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