Recipe - Potato Souffle Latkes

LARRY LUTTROPP FVKC70A

L.A.TIMES FOOD SECTION 11/94
1 lg Russet potato; peeled &
grated
1 small Apple; peeled, cored &
grated
2 Eggs; separated
2 tablespoon Sugar
1/3 cup Matzo meal; OR Flour
One fourth teaspoon Salt
Oil for frying

BRUNA'S CANDIED PEAR SLICES
3 pound Firm pears, preferably
, Bartlett
Juice 1 lemon
3 cup Sugar

In large bowl combine potatoes, apple and egg yolks. Add sugar, flour
and salt. Mix well.
Beat egg whites until stiff peaks form and fold into potato mixture.
In large, heavy skillet heat One fourth inch oil over medium heat. Spoon potato
mixture by tablespoon into hot oil and fry on both sides until golden
brown.
Drain on paper towels. Serve with Bruna's Candied Pear Slices. Makes
about 24 latkes.
Each serving contains about: 151 calories; 31 mg sodium; 18 mg
cholesterol; 2 grams fat; 35 grams carbohydrates; 1 gram protein; 0.49 gram
fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.
"This is a potato latke like grandma never made, with beaten egg whites
folded in for lighter texture. These latkes are more delicate than
traditional potato latkes and make a wonderful dessert served with .."
BRUNA'S CANDIED PEAR SLICES Peel pears, core and cut into thick slices
to equal about 12 slices per pear.
Place in large bowl and toss in lemon juice. Pour sugar over pears and
toss to coat completely. Cover with plastic wrap and let stand 8 hours or
overnight, until sugar liquefies. Remove pears, reserving sugar syrup.
Heat large, heavy skillet and add drained, cut or sliced up pears. Sauté pears,
tossing constantly with wooden spoon, until brown, glazed and tender. In
another large saucepan, bring sugar syrup to boil and simmer until thick.
Transfer pears to large bowl and pour syrup over. Makes about 3 cups.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",
11/25/94, page H7.
"On a recent trip to Italy, we visited the Santini family at their
ristorante Dal Pescatore. I watched Bruna Santini prepare these candied
pears. It looked so easy, and they were so delicious. I could hardly wait
to try them at home. A perfect accompaniment with any of the latke
recipes."
(The Candied Pears recipe is also posted by itself, Larry.)

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