Recipe - Potato Latkes With Chopped Olives

LARRY LUTTROPP FVKC70A

L.A.TIMES FOOD SECTION 11/94
2 lg Russet potatoes; peeled &
shredded
1 tablespoon Fresh lemon juice
1 Egg
5 tablespoon Olive oil, pus extra for
sprinkling
1 teaspoon Salt
Freshly ground pepper
2 cup Chopped Olive Spread

CHOPPED OLIVE SPREAD
1 cup Pitted black olives
1 cup Pitted green olives
1 tablespoon Olive oil
2 tablespoon Parsley; minced

Place shredded potatoes in large bowl and add lemon juice, egg, 1
tablespoon olive oil and season to taste with salt and pepper. Mix well.
Drain liquid that accumulates at bottom.
Heat 2 tablespoons olive oil in 6inch nonstick skillet. Spoon One half of
potato mixture into hot oil. Gently flatten with fork or spatula, spreading
evenly. Cook over medium heat until brown on one side, about 10 minutes.
Turn carefully and brown on other side. Drain on paper towels. Repeat with
remaining 2 tablespoons olive oil and remaining One half of potato mixture.
Arrange pancakes on serving platter. Spread 1 cup Chopped Olive Spread
over each. Sprinkle to taste with additional olive oil. Cut each latke into
4 wedges.
CHOPPED OLIVE SPREAD Coarsely chop olives and place in bowl. Add olive
oil and parsley. Toss well. Makes about 2 cups.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.

Posted to JEWISHFOOD digest V97 #321 by ELAINE RADIS
(AUNTIE_E@prodigy.net) on Dec 8, 1997