KitchenAid KSM150PS Manual página 166

RECIPES
Cr_ispy Potato Latkes
DISCS Makes 12-16 latkes
USED:
TIP: If a thermometer is
unavailable, test the oil heat
by placing a piece of potato
mixture into the pan. Oil is
ready when it bubbles.
5 Russet potatoes, scrubbed
and peeled
¼ large white onion, peeled
2 large eggs, beaten
2 tablespoons all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
¼ cup oil for frying
Apple and Br_ie Cr_ostini with Honey and Toasted Walnuts
DISCS Makes 40-50 crostini
USED:
TIP: Pears can be substituted
for apples if desired.
1 baguette, sliced into ½-inch
rounds
1 Honeycrisp apple, cored
3 Tbs honey
½ oz Créme de Brie
½ cup toasted, crumbled
walnuts
4 chives, snipped
Place the adjustable slicing disc on the
KitchenAid Food Processor attachment and
®
slide the external lever to the 5th notch. Place
the onion into the large feed tube and slice
into a large bowl. Remove the slicing disc.
Place the 4 mm shredding disc on the food
processor attachment and use the large food
pusher to shred the potatoes into a large bowl
and cover with water. Soak for 15 minutes
and dry throughly on a large kitchen towel.
Add the potatoes to the onions and toss. Add
the eggs, flour, salt, and pepper and mix well
with clean hands.
Heat the oil in a large sauté pan to 375°F
(191°C). For each latke, place ¼ cup of the
potato mixture into the pan and pat it down
lightly. Fry for 5-7 minutes on each side or
until the potatoes are very brown and crispy.
Place cooked latkes onto a large platter or
plate lined with paper towel to absorb the oil.
Serve latkes with sour cream or applesauce.
Preheat oven to 375°F (191°C). Lightly brush
each baguette round with extra virgin olive
oil and bake for 8-10 minutes or until just
beginning to brown.
Position the adjustable slicing disc on the Food
Processor attachment with the slice setting for
thickest slices. Place the apple pieces vertically
into the feed tube and slice.
Spread 1 teaspoon Brie on each crostini, top
with one apple slice, and drizzle ¼ teaspoon
of honey over top. Sprinkle with walnuts
evenly then garnish with the chives.
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