A spicy version of the classic, these latkes will perk up your party!
Author: Recipe and photo courtesy of Idaho Potato Commission© - www.idahopotato.com
Suggestions: * Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for re-hydrating the potatoes, then drain them and proceed with the recipe, beginning by adding the mashed peas, etc.
Serves: 16 person(s)
Preparation Time: 35 mins
1 1/2 lb Idaho Potatoes, peeled *
2 Tbsp cornmeal
2 Tbsp flour
1 1/4 tsp curry powder, divided
1 tsp salt, divided
1/2 tsp turmeric
1/2 tsp pepper
1 egg, lightly beaten
1/2 cup plain yogurt
2 Tbsp mango chutney
1 tsp lemon juice
1/4 cup vegetable oil
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
CHUTNEY-YOGURT SAUCE: In a medium mixing bowl, stir together the remaining 1/4 teaspoon of curry powder, the remaining 1/4 teaspoon of salt, the yogurt, chutney, and lemon juice. Refrigerate until serving time. Serve pancakes with a dollop of the chutney-yogurt sauce.
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