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Malaysian Latkes with Cacik
Courtesy of Cooking Jewish Cookbook
Serve With:Servings: 16
Cacik (cucumber mint yogurt sauce)
Prep Time: 40 Min.
Cook Time: 25 Min.
What you need:
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+ 1/2 c. chopped unsalted cashews or peanuts
+ 1/4 c. chopped mint or flat-leaf parsley, or a combination
+ 1/4 c. finely chopped red bell pepper
+ 2 Tbsp. finely chopped jalapeño pepper, seeded and deveined
+ 2 teaspoons grated fresh ginger
+ 11/2 to 2 tsp. kosher (coarse) salt, or to taste
+ 1 tsp. curry powder
+ 2 large eggs, beaten
+ 2 large baking potatoes (12 oz. each), cut into wedges
+ 1 medium-size onion, coarsely chopped
+ 1/4 c. all-purpose flour
Vegetable oil, for frying
+ Cacik (see recipe below) adding 1 tsp. toasted cumin seeds
What to do:
1. Combine the cashews, mint, bell pepper, jalapeño, 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 Cacik.
Note: To taste the potato mixture, or any mixture containing raw eggs, microwave a tablespoon or so until cooked, 5 to 15 sec. depending on the size and strength of your microwave; then taste.
with minty yogurt sauce
from Phyllis Epstein
* 1 English (hothouse) cucumber, or 2 regular cucumbers
* Kosher (coarse) salt
* 2 c. plain yogurt
* 1 to 2 tsp. crushed garlic
* 2 Tbsp. extra-virgin olive oil
* 2 Tbsp. crushed dried mint leaves
* Fresh mint leaves, for garnish
1. If you are using regular cucumbers, peel them, cut them in half lengthwise, and remove the seeds. Grate the cucumber(s) coarsely into a colander. Sprinkle generously with salt, and allow to stand for 15 to 20 min. Rinse off the salt and let drain.
2. Combine the yogurt, garlic, olive oil, dried mint, and salt to taste in a bowl, and whisk until smooth and creamy.
3. Pat the cucumbers dry, and combine them with the yogurt sauce. Taste and adjust the salt. Cover, and chill for at least 1 hr.
4. Serve garnished with fresh mint leaves.
Recipe Adapted from "Cooking Jewish" by Judy Bart
Kancigor. For buying information visit www.cookingjewish.com