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Appetizers, Dips and Snacks: Appetizers and Tapas: Curried Idaho Potato Latkes 
A spicy version of the classic, these latkes will perk up your party! Author: Recipe and photo courtesy of Idaho Potato CommissionŠ - 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 Ingredients:
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 Directions:
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. Related Recipes: (Per Serving)
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