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| Vidalia Onion Latkes |
| To speed up preparation time, use a food processor with a grating disc to grate vegetables. Ingredients 1 Vidalia Onion 1 large potato 1 small carrot 1 large egg, lightly beaten 2 tablespoons all purpose flour coarse salt freshly ground black pepper 2 to 4 tablespoons vegetable oil Method Using a large grater, grate onion, potato and carrot. Place vegetables in strainer; rinse with cool water until water runs clear. Drain well; squeeze out excess water and pat dry with paper towel. Combine grated vegetables, egg, flour and salt and pepper. Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2-3 Tbsp. of vegetable mixture into skillet. Flatten slightly and cook until undersides are golden brown flip and brown on the other side. Serve with Creamy Vidalia Onion Sauce [recipe below] Creamy Vidalia Onion Sauce Method Melt 1 tablespoon butter in a small skillet over medium heat; sauté 1 chopped Vidalia Onion until softened; cool. Mix 1 envelope beef flavored bouillion with 1 cup sour cream, 1/2 teaspoon Worcestershire sauce and cooked onions. |