| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| 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.
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.