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| Malibu from Sta Monica, California |
For all these recipes the best results are obtained by frying in small batches, don't over crowd the pan.
After each frying allow the oil to reheat to the desired temperature, frying in cold oil will result in a soggy finished product.
Use a neutral oil like grape seed, canola or sunflower seed..do not use olive oil as it breaks down in the very high heat you need.
Potato Latkes ( traditional)..first made, by me, in Beverly Hills, California 1989
1 large egg beaten
3 very large baking Russet potatoes ( Starchy)..about 3-4 cups grated
1 medium brown or Spanish onion 1 cup grated
1 tsp sea salt
1 tbsp flour ( you may use whole wheat, all purpose, spelt - for Gluten-Free, or traditional Matzo meal -cracker crumbs)
cooking oil for frying ( use an oil that does not breakdown at high temps like peanut or grape seed oil)
1 tbsp butter
On the large hole side of a box grater, grate the peeled potatoes and place in a large bowl and sprinkle with salt..allow 30 minutes for the potatoes to lose most of their water ( this makes for a crisper latke), the potatoes may oxide, just mix them with the salty water to get back their white color.
Strain the potatoes and place in a bowl, add the grated onion ( also grated on largest hole), the beaten egg and using a large table fork, mix in the flour.
The mixture should be quite wet.
In a large heavy bottomed skillet/frying pan, heat 1/4 inch oil to smoking, carefully add 1 tbsp butter ( this helps the browning process)..you must have long sleeved shirt with your wrists covered ( as the mix hitting the fat can splatter) and stand back as you carefully place tbsps of the potato mix into the hot oil/butter, flatten with a spatula ( this makes for a crisper pancake) and turn just once..they should be golden brown.
Remove from oil and drain on a wire rack ( draining on paper can make them soggy)
While still warm, serve on plates with bowls of apple sauce and sour cream with spoons to ladle on...These are delicious.
As you mix the ingredients to fry, more liquid will be released, try not to add more flour or the pancakes will be soggy, just drain away the extra water and fry the potato -onion mix.
They can be left to cool and then revived in a hot oven 400f on brown papered cookie sheets ( brown paper absorbs the oil and keeps the pancake crisp) for 5-10 minutes, so, although they are best fresh, they can be cooked in advance.
Serve with apple sauce and sour cream
OR
Also good with caviar, smoked salmon and blue cheese
OR
Great as Italian Bruschetta in place of the bread for appetizers
(for a "potato chip" like latke, Process the potato and salt and proceed as above recipe)
Vegan Vegetable Pakoris..First tried in Mombai ( then Bombay), India en route to Australia 1976
The batter
1 1/2 cups chickpea flour ( this is the Indian imported roasted chickpea flour)
3/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp ground turmeric
1 tsp cumin seed
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper 1/2 tsp cayenne pepper
Mix all the dry ingredients together in a large bowl and gradually stir/whisk in 1 1/4 cups filtered or bottled water, and allow to sit for 30 mins ( this allows the chickpea flour and spice to "bloom")
Vegetables for frying:
fresh potato sliced, sweet potato chunks, cauliflower/broccoli florets, green beans, onion rings.
In a deep skillet or wok heat the oil to high heat and dip the vegetables in the batter and fry, turning once.
Do not over fill the pan and cook the onions last ( so their flavor doesn't taint the other vegetables).
Drain on wire racks and serve fresh and hot.
These do not keep well if not eaten fresh
serve with a bottled chutney with added fresh mint &/ or cilantro; plain yogurt with cucumber, hot chili paste and chopped cilantro, or just ketchup.
The best ever Jelly Doughnuts ( yeasted)..makes 12+ please have all ingredients at room temp.
UK recipe and one I was raised on
2 1/2 cups bread flour ( can be whole wheat or a mix 50:50)
1 package dried yeast or 2 1/4 tsp
1 1/2 cups milk and water mix ( 60:40)
2 large eggs
2/3 cup butter or margarine
1/4 cup sugar
raspberry or jam of choice
powdered sugar or cinnamon sugar ( 1 cup white sugar with 1 tbsp ground cinnamon)
oil for frying
Add yeast and sugar to a small bowl & add 1/2 cup milk and mix well, sprinkle on a little flour and mix well..allow to foam.
Sift the flour( do not sift if using wholewheat) into a large bowl, add salt and put in a warm place..top of oven or by a radiator.
Make a well in middle of flour mix and add the beaten eggs, butter and foaming yeast and remainder of milk and mix to a dough... remove to a floured board & knead it to a slack soft dough, until smooth and free of stickiness.
Place in a large greased bowl and allow to rest covered until it has doubled in size, in a warm place ( 45mins-1r)
Divide the dough into 12-18 pieces depending on size required ( they will increase in size when cooking).
Mold into balls and using thumb, press into each, add a tsp of jam into each hole and mold to seal...careful not to let the jam out.
Cover and allow to prove again for 30 mins in a warm place
Deep fry in hot oil ( not smoking or the centers will be raw)12-15 mins, until golden brown.
remove and drain well and roll in either powered or cinnamon sugar..serve
Variations..instead of filling with jam, fill with Nutella, then roll in powdered sugar and cocoa powder; can also be rolled into bars or fingers and glazed;
( Quick glaze...1 pound of powdered/icing sugar and 4 tbsp any fruit juice,it should be thick enough to coat the back of a wooden spoon).
They can be rolled into twists, or even doughnuts with a hole in the middle by joining together both ends of a rolled strip.
These are the best doughnuts..enjoy.
This is also a good dough to make hot cross buns, Chelsea buns, Bath ( named after town not the place you wash in) buns, fruit buns ( dried fruit)
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