Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 28)

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