Sweet
Potato Latkes
Submitted by:
Merribuck |
1 pound sweet potatoes, peeled and
coarsely grated
2 scallions, finely chopped
1/2 cup plus 2 teaspoons all-purpose flour
2 large eggs, lightly beaten |
1 teaspoon salt
1/2 teaspoon black pepper
vegetable oil |
|
Stir together potatoes, scallions, flour, eggs, salt and pepper.
Heat a film of oil in a deep 12-inch non-stick skillet over
moderately high heat until hot but not smoking. Working in
batches of four, spoon 1/8 cup potato mixture per latke into the
oil and flatten to 3-inch diameter with a slotted spatula.
Reduce heat to moderate and cook until golden, about 1 1/2
minutes on each side. Transfer Latkes with spatula to paper
towels to drain. |
Sugar Snap
Pea, Radish and Cucumber Salad
Submitted by:
Merribuck |
1/2 pound sugar snap peas, trimmed and, if large, halved
diagonally
1 english cucumber, halved lengthwise and seeded
1 bunch radishes (1 pound) |
1/4 cup sesame seeds, toasted
1 tablespoon seasoned Rice vinegar
1 teaspoon Cider vinegar |
| Cook
peas in a saucepan of boiling salted water just until they turn
a brighter shade of green for about 30 seconds. Drain in a
colander and rinse under cold water to stop cooking. Cut halved
cucumber and radishes crosswise into 1/4-inch-thick half moon
slices. Toss peas, cucumber, radishes, and sesame seeds with
vinegars and season with salt and pepper. |
Cauliflower
Latkes
Submitted by:
Praying Bear |
1 cauliflower; cooked in water and salt
2 eggs
2 tablespoons flour |
salt and pepper to taste
nutmeg
oil for frying |
|
Drain cooked cauliflower and mash with a fork Add the rest of
the ingredients, and stir to combine Deep fry in plenty of hot
oil Drain in paper towels Serve at once. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
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