Makes 16 latkes
1/2 cup chopped cashews or peanuts
1/4 cup chopped mint or flat leaf parsley
1/4 cup chopped red bell pepper
2 Tbs. finely chopped jalapeno pepper
2 tsp. grated fresh ginger
kosher salt to taste
1 tsp. curry powder
2 large eggs, beaten
2 large baking potatoes, cut into wedges
1 medium onion, coarsely chopped
1/4 cup all-purpose flour
vegetable oil, for frying
Combine cashews, mint, bell pepper, ginger, jalapeno, salt and curry powder and eggs in a large bowl, and mix well. Set aside.
Shred the potatoes and onion in a food processor. Squeeze the mixture between several changes of paper towels to release as much liquid as possible. Add the potato/onion mixture to the eggs and combine well. Stir in the flour.
Pour enough oil into a large heavy skillet to cover the bottom and heat over medium-high heat. When the oil is hot add a scant 1/4 cup batter per latke and flatten with a fork. Fry only as many latkes as will fit in the skillet without crowding. Cook on one side until crisp and brown, 2-3 minutes. Turn over and cook until the other side is crisp and brown. Transfer latkes to paper towels to drain. Serve immediately.
(Louise Fiszer)