RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2667
View Recipe |
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Recipe Name: |
Sweet Potato Latkes with Brie & Baby Arugula |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-11-24
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Potato |
Kosher: |
No |
Ethnicity: |
Jewish |
Kosher for Passover: |
No |
Preparation Time: |
8.00
Minutes |
Number of Servings: |
256 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
Cooking Time: |
42.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.42
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 8 Cups arugula
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Directions:
In a large bowl, mix together sweet potato, flour, baking powder, salt, pepper, garlic powder, eggs, and milk.
Heat ¼-inch oil in a large skillet over medium heat. Line a sheet pan with two layers of paper towels. Working in batches, drop ¼ cup batter into oil, and flatten slightly into circles. Fry until nicely browned, about 4 to 5 minutes per side. Remove from pan, and drain on the prepared pan, and continue with remaining batter.
Preheat broiler.
Remove the paper towels from under the latkes. Place a slice of cheese on each latke and broil until cheese is slightly melted and bubbly at the edges, about for 2 minutes. Place two latkes on each appetizer plate and top with a few leaves of arugula. |
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Nutrition per Serving: |
Calories: |
74 |
Total Carbs: |
9.4 |
Net Carbs: |
8.2 |
Cholesterol: |
33.8 |
Fat: |
2.8 |
Protein: |
2.81 |
Fiber: |
1.14 |
Sodium: |
26.68 |
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Average Rating:
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