MISSISSIPPI RECIPES

Potato Latkes
2 lbs. Russet potatoes
1 ea. Medium size red onion
? cup flour
2 ea. Large eggs
pinch salt & pepper
8 oz. Unsalted butter

Optimally, peel the potatoes the night before and soak them in cold water overnight. Using a hand grater, or the shredding blade of a food processor, grate the potatoes into a large metal bowl. Using your hands, squeeze out all of the excess water from the shredded potatoes. Do the same with the onion. Add the flour, eggs and salt & pepper. Mix all ingredients well and place in the refrigerator.

Add the butter in a small sauce pot and melt slowly over low heat. When the butter is fully melted, turn off the heat. Using a small ladle or large spoon, carefully spoon off the white foam floating on the top until all you have is clear butterfat.

Preheat the oven to 350 degrees. Heat a large skillet over medium flame and add enough of the clarified butter to the skillet to cover the bottom about 1/8 inch. Remove the potato mixture from the refrigerator. Spoon dollops of the potato mixture into the hot fat and flatten to about ?-1/2 inch with the back of the spoon. Repeat this several more times, or until the pan is filled to your preference. Cook the pancakes on the first side until golden brown. Flip over and cook slightly less. Remove the latkes from the skillet with a slotted spatula and place on a baking sheet. Put the baking sheet in the oven to finish cooking the latkes. Usually 5-10 minutes of additional cooking is adequate, depending on the thickness of the pancakes.

Serve hot topped with a dollop of cold sour cream and sprinkled with granulated sugar.

Sweet Potato Latkes with Curry & Ginger
1 pound sweet potatoes, peeled
? cup all purpose flour
2 tsp. Sugar
1 tsp. Brown sugar
1 tsp. Baking powder
? tsp. Cayenne pepper
2 tsp. Curry Powder
1 tsp. Cumin
1 tsp. to 1? tsp. Grated fresh ginger
salt & pepper to taste
2 ea. Eggs, beaten
? Cup milk
canola or peanut oil for frying

Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt & pepper. Add the eggs and just enough milk to the dry ingredients to make a thick batter. Add the grated potatoes and ginger and mix. Heat ? inch or oil in a heavy skillet until it is barely smoking. Drop the batter in by tablespoons and flatten with the spoon. Fry oven medium heat on both sides until golden brown and finish in medium oven for 5 to 10 minutes. Drain on paper towels and serve garnished with sour cream and/or applesauce. A sprinkling of sugar is an optional garnish.

MAKES APPROXIMATELY 15 THREE-INCH PANCAKES.