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Submitted by Hidemi Walsch
2 cups peeled and shredded russet potatoes (total 12 ounces potato)
1/2 cup chopped onions
4 large egg whites, separated
1/4 teaspoon salt
2 tablespoons cornstarch
2 tablespoons curry powder
canola oil, for frying
1/2 cup sour cream
4 teaspoons mayonnaise
3/4 cup apple sauce, unsweetened
salt, to taste
black pepper, to taste
Peel and shred potatoes. Place potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a bowl of stand mixer, beat egg whites until stiff peaks form. Add salt, cornstarch, curry powder, onions and potatoes to the bowl and mix gently until combined.
Heat enough oil in a large frying pan. Work in batches. Scoop a tablespoonful of the potato mixture and put some of the potato mixture into the hot oil. Fry until all sides are golden brown and crisp turning occasionally. Drain on paper towels. Repeat this until the mixture is gone (add more oil if necessary).
Make dipping sauce. In a bowl, mix together sour cream, mayonnaise and apple sauce. Add salt and black pepper to taste.
Serve the spiced soufflé latkes with the dipping sauce.
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