Chanukah Potato and Fennel Latkes

[Guest guest]

with potato, fennel olive relish

and/or lowfat sour cream

 

* Exported from MasterCook *

 

Potato And Fennel Latkes With Potato, Fennel And Olive Relish

 

Recipe By :Selma Elaine Brown, An Enlightened Hanakkah

Serving Size : 8 Preparation Time :0:00

Categories : Chanukah Illustrated

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds russet potatoes -- peeled, cut into 1-inch cubes

1 8-ounce onion -- peeled, cut into 1-inch cubes

1/4 cup chopped fresh fennel fronds (leafy green tops)

3/4 teaspoon fennel seeds -- crushed in plastic bag

2 large eggs

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon baking powder

vegetable oil

non-dairy sour cream (such as imo)

potato -- fennel and olive relish, see recipe

 

Using coarse shredding blade in processor, shred 1/3 of potatoes and 1/3 of

onions. Repeat with remaining potatoes and onion in 2 batches. Transfer mixture

to large kitchen towel. Twist towel tightly around mixture and squeeze out as

much moisture as possible. Place potato mixture in large bowl. Add fennel

fronds, seeds, eggs, flour, salt, pepper and baking powder and blend well.

 

Pour enough oil into heavy large skillet to coat bottom and heat over

medium-high heat. For each latke drop 1/4 cupful batter into skillet. Flatten

each mound with spatula to 3- to 4-inch round. Fry latkes until golden brown and

crisp, about 4 minutes per side. Transfer latkes to large baking sheet. Repeat

frying with remaining batter, leaving behind in bowl any liquid that collects in

batter when you measure, and adding more oil to skillet as needed. (Can be made

2 hours ahead. Let stand at room temperature. Rewarm latkes on baking sheets in

350 degree F oven until crisp, about 15 minutes.)

 

Arrange latkes on plates. Spoon non-dairy sour cream and relish along- side and

serve.

 

Source:

" Cooking.com "

S(Filename):

" http://www.cooking.com/recipes/static/recipe5731.htm "

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Per Serving (excluding unknown items): 128 Calories; 1g Fat (9.0% calories from

fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 320mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : The colors of Chanukah are blue, white and silver. (Dairy may be served

during Chanukah.)

 

Nutr. Assoc. : 0 0 3270 0 0 0 0 0 0 0 0 2130706543

 

 

* Exported from MasterCook *

 

Potato, Fennel And Olive Relish

 

Recipe By :Selma Elaine Brown, An Enlightened Hanakkah

Serving Size : 12 Preparation Time :0:00

Categories : Chanukah Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 8-ounce white rose potato -- unpeeled

4 tablespoons olive oil

1 1/2 tablespoons white wine vinegar

1/2 cup finely chopped red onion

2 ounces chopped pitted kalamata olives (about 1/2 cup)

1 1/4 cups finely diced fresh fennel bulb (about 1 large)

1/4 cup chopped fennel fronds

 

Cook potato in medium pot of boiling salted water until tender, about 30

minutes. Cool potato completely. Peel potato and cut into small dice.

 

Whisk oil and vinegar in medium bowl to blend. Add onion and olives; let stand 5

minutes. Mix in potato, fennel and chopped fronds; toss to blend well. Season

relish generously with salt and pepper. (Can be made 1 day ahead. Cover and

refrigerate. Let come to room temperature and stir well before serving.)

 

Source:

" Cooking.com "

S(Filename):

" http://www.cooking.com/recipes/static/recipe5732.htm "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 73 Calories; 6g Fat (69.3% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 82mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Fresh fennel is often labeled 'fresh anise' in many markets and it has

the fresh crunchy texture of celery.

 

Nutr. Assoc. : 4600 0 0 0 26531 26546 3270

 

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