Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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33
SOUPS/SALADS/SIDES
1
TABLESPOON FRESH
I
TALIAN
PARSLEY
,
STEMS DISCARDED
1
MEDIUM RUSSET POTAT O
,
PEELED AND CUT TO FIT THE
FEED TUBE
1
SMALL ZUCCHINI
,
TRIMMED
1
SMALL TO MEDIUM CARROT
,
PEELED
1
SMALL ONION
,
PEELED
1
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
2
TABLESPOONS UNBLEACHED
,
ALL
-
PURPOSE FLOUR
,
OR
MATZO MEAL
1
LARGE EGG
,
LIGHTLY BEATEN
(
MAY NOT NEED ENTIRE EGG
)
2
TABLESPOONS GRAPESEED OR
VEGETABLE OIL
,
PLUS MORE AS
NEEDED
Makes ten to twelve 3-inch cakes
1. Insert the chopping blade into the work bowl of the
food processor . Add the parsley and fi nely chop, 3 to 4
pulses. Leaving the parsley in the bowl, remove the
chopping blade and replace with the shr edding disc
assembly. Laying the vegetables horizontally in the feed
tube (trim to fi t as needed), shr ed the potato, zucchini,
carrot and onion. Squeeze all excess liquid out of
vegetables by wrapping up in a clean towel and gently
wringing. Transfer all to a lar ge mixing bowl. Add the
salt, pepper and fl our and gently mix to fully combine.
Gradually add the beaten egg until the mixture just
holds together. Y ou do not want the mixture to be too
wet or the fi nal cakes will be too dense.
2. Put the oil into a large skillet set over medium-high
heat. When hot, drop pancake mixtur e by scant
¼
-cup
spoonfuls evenly spaced in pan. Press down on top to
fl atten to about
¼
-inch thickness. Cook about 4 to 6
minutes on each side or until crispy and light brown.
Repeat adding oil as needed, until all mixture has been
cooked off. Keep war m on a baking sheet lined with a
rack in a 200ºF oven.
3. Serve with warm applesauce, sour cr eam or crème
fraîche.
Nutritional information per cake:
Calories 48 (48% from fat)
|
carb. 5g
|
pro. 7g
|
fat. 3g
sat. fat 0g
|
chol. 12mg
|
sod. 200mg
|
calc. 9mg
|
fi ber 1g
A twist on the traditional potato latkes.
ZUCCHINI-CARROT -POT ATO CAKES