MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hanukkah Poutine
Categories: Potatoes, Vegetables, Cheese, Breads
Yield: 4 servings

4 lg Nicola or Desiree potatoes;
- peeled, chopped
1 sm White onion, chopped
2 lg Eggs; lightly beaten
1 1/2 tb Matzo meal (see note)
2 ts Kosher or coarse cooking
- salt
Fresh ground black pepper
Oil; to shallow-fry
1 Ball fresh kosher
- mozzarella; shredded

MMMMM-----------------------PARMESAN GRAVY----------------------------
15 g Butter
1 cl Garlic; crushed
3 ts Plain flour
240 ml Vegetable stock
2 ts Soy sauce
1 1/2 tb Grated kosher Parmesan
Salt & pepper

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20°C/65°F.

We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

METHOD: Place the potatoes and onions in a food
processor and process until finely chopped, then
immediately place in a bowl of water to prevent
browning. Strain through a sieve, then place on a large
piece of muslin or clean Chux. Wrap tightly and squeeze
out as much liquid as possible into a bowl. Let the
liquid sit for 5 minutes or until the potato starch
settles to the bottom. Slowly pour off the liquid into
the sink, leaving the potato starch in the bowl. Add the
eggs, matzo meal, salt and pepper to the starch and stir
to combine. Stir in the potato mixture.

Fill a large frypan 1/2 cm deep with the oil and heat
over medium heat. Working in batches, using a mini ice
cream scoop, scoop potato mixture into pan. Cook,
turning, for 4-5 minutes or until golden brown all over.
Drain on paper towels and keep warm.

To make the parmesan gravy, melt the butter in a
saucepan over medium heat. Add the garlic and cook,
stirring, for 1 minute or until softened and fragrant,
but not browned. Add the flour and stir continuously
until deep golden. Be careful not to burn it! Whisking
continuously, gradually add the stock, and continue to
whisk until the mixture comes to a boil. Add the soy
sauce and parmesan, reduce heat to medium-low and cook,
whisking constantly, for 5-10 minutes or until smooth
and thickened. Season with salt and pepper (it shouldn’t
need more than a pinch of salt because the soy sauce and
parmesan are salty). Strain through a fine-mesh sieve,
if desired, for silky smooth gravy. Keep warm.

Place the mini potato latkes on a platter, making sure
they are hot so the mozzarella will melt, then scatter
over the mozzarella and drizzle generously with the warm
gravy to serve.

NOTES: Matzo meal is available from the kosher section
of selected supermarkets.

To make it pareve (kosher dairy & meat free), omit the
parmesan and substitute vegan butter. For a variation,
substitute the mini latkes for French fries, potato
wedges or tater tots.

Recipe from Busy in Brooklyn by Chanie Apfelbaum

RECIPE FROM: https://www.sbs.com.au

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