MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hanukkah Poutine
Categories: Potatoes, Vegetables, Cheese, Breads
     Yield: 4 servings

     4 lg Nicola or Desiree potatoes;
          - peeled, chopped
     1 sm White onion; chopped
     2 lg Eggs; lightly beaten
 1 1/2 tb Matzo meal (see note)
     2 ts Kosher or coarse cooking
          - salt
          Fresh ground black pepper
          Oil; to shallow-fry
     1    Ball fresh kosher
          - mozzarella; shredded

MMMMM-----------------------PARMESAN GRAVY----------------------------
    15 g  Butter
     1 cl Garlic; crushed
     3 ts Plain flour
   240 ml Vegetable stock
     2 ts Soy sauce
 1 1/2 tb Kosher Parmesan; grated
          Salt & pepper

 Cook's Notes:
 Oven temperatures are for conventional; if using fan-forced
 (convection), reduce the temperature by 20 C/65 F.

 We use Australian tablespoons and cups:
 * 1 ts equals 5 ml
 * 1 tb equals 20 ml
 * 1 c equals 250 ml

 All herbs are fresh (unless specified) and cups are lightly packed.

 All vegetables are medium size and peeled, unless specified.

 Place the potatoes and onions in a food processor and process until
 finely chopped, then immediately place in a bowl of water to
 prevent browning. Strain through a sieve, then place on a large
 piece of muslin or clean Chux. Wrap tightly and squeeze out as much
 liquid as possible into a bowl. Let the liquid sit for 5 minutes or
 until the potato starch settles to the bottom. Slowly pour off the
 liquid into the sink, leaving the potato starch in the bowl. Add
 the eggs, matzo meal, salt and pepper to the starch and stir to
 combine. Stir in the potato mixture.

 Fill a large frypan 1/2 cm deep with the oil and heat over medium
 heat. Working in batches, using a mini ice cream scoop, scoop
 potato mixture into pan. Cook, turning, for 4-5 minutes or until
 golden brown all over. Drain on paper towels and keep warm.

 To make the parmesan gravy, melt the butter in a saucepan over
 medium heat. Add the garlic and cook, stirring, for 1 minute or
 until softened and fragrant, but not browned. Add the flour and
 stir continuously until deep golden. Be careful not to burn it!
 Whisking continuously, gradually add the stock, and continue to
 whisk until the mixture comes to a boil. Add the soy sauce and
 parmesan, reduce heat to medium-low and cook, whisking constantly,
 for 5-10 minutes or until smooth and thickened. Season with salt
 and pepper (it shouldn't need more than a pinch of salt because the
 soy sauce and parmesan are salty). Strain through a fine-mesh
 sieve, if desired, for silky smooth gravy. Keep warm.

 Place the mini potato latkes on a platter, making sure they are hot
 so the mozzarella will melt, then scatter over the mozzarella and
 drizzle generously with the warm gravy to serve.

 Notes:
 Matzo meal is available from the kosher section of selected
 supermarkets.

 To make it pareve (kosher dairy & meat free), omit the parmesan and
 substitute vegan butter. For a variation, substitute the mini
 latkes for French fries, potato wedges or tater tots.

 Recipe from Busy in Brooklyn by Chanie Apfelbaum

 RECIPE FROM: https://www.sbs.com.au

 Uncle Dirty Dave's Archives

MMMMM