Nutritional Info

Nutrition Facts

Serving Size 1 (25g)

Calories 29
Calories from Fat 6 (19%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.5mg 0%
Sodium 36.3mg 2%
Potassium 30.4mg 1%
Total Carbohydrate 4.3g 1%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 1g 2%

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"cookin' For Love" Malaysian Latkes

100% would make this recipe again!
Recipe Description
I don't often adapt recipes from novels, but Sharon Boorstin's fun romp "Cookin' for Love," sent me straight to the kitchen.  Heroine Miriam's thoughts seldom stray from food, and when she awakens from a dream about Grandma's latkes to find her Malaysian cleaver-toting captor frying curried onions, it's an "aha" moment of the kitchen kind.  Cashews!  Ginger!  This is a latke with pizzazz!
Prep time
30 min
Cook time
24 min
Ready In
54 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  unsalted cashews, chopped
1/4 Cup(c)  mint, chopped
1/4 Cup(c)  red bell pepper, finely chopped
2 Tablespoon(T)  jalapeno pepper, seeded, deveined and finely chopped
2 Teaspoon(t)  fresh ginger, grated
2 Teaspoon(t)  kosher salt, or to taste
1 Teaspoon(t)  curry powder
2   large eggs, beaten
2   large baking potatoes (12 ounces each), cut into wedges
1   medium sized onion, coarsely chopped
1/4 Cup(c)  all purpose flour
1/2 Cup(c)  vegetable oil


Combine the cashews, mint, bell pepper, jalapeno, ginger, salt, curry powder and eggs in a large bowl, and mix well.  Set aside.  Shred the potatoes and onion together in a food processor fitted with the shredding disk.  Squeeze the potato and onion mixture between several changes of paper towels to release as much liquid as possible.  Add the potato and onion mixture to the egg mixture, and combine well.  Stir in the flour.  Pour enough oil into a large, heavy skillet to cover the bottom, and heat it over medium high heat.  When the oil is quite hot but not smoking, add a scant 1/4 cup batter per latke and flatten them 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 to 3 minutes.  Tum over and cook until the other side is crisp and brown, 2 to 3 minutes more.  Transfer the latkes to paper towels to drain.  Keep the latkes warm while frying the remainder.  Serve immediately.

Additional notes

To taste the potato mixture, or any mixture containing raw eggs, microwave a tablespoon or so until cooked, 5 to 15 seconds, depending on the size and strength of your microwave.  Then taste.

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