6 cups coarsely grated peeled carrots
6 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/2 teaspoon ground black pepper
7 teaspoons finely grated peeled fresh ginger
3 large eggs, beaten to blend
Canola oil (for frying)
Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)
Serve latkes with relish and salsa.
Makes: about 15
Source: Gourmet, December 2004
1 1/2 pounds Fuji apples (about 3 large), peeled, halved, cored
1/2 cup minced green onions
2 tablespoons minced seeded jalapeño chiles
1/2 cup fresh lemon juice
2 tablespoons honey
4 teaspoons (packed) finely grated lemon peel
Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
Makes: about 3 cups
Source: Bon Appétit, December 2004
2 cups finely diced celery
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh cilantro
2 teaspoons Sherry wine vinegar
Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.)
Makes: about 2 cups
Source: Bon Appétit, December 2004
Prepared by: Stacey for the May 2005 meeting