KitchenAid KSM1FPA Instruction Manual - Page 17

English RECIPES Crispy Potato Latkes DISCS USED: Makes 12-16 latkes TIP: If a thermometer is unavailable, test the oil heat by placing a piece of potato mixture into the pan. Oil is ready when it bubbles. 5 Russet potatoes, scrubbed and peeled ¼  large white onion, peeled 2 large eggs, beaten 2 tablespoons all-purpose flour ¾ teaspoon salt ½ teaspoon pepper ¼ cup oil for frying Place the adjustable slicing disc on the KitchenAid® Food Processor attachment and slide the external lever to the 5th notch. Place the onion into the large feed tube and slice into a large bowl. Remove the slicing disc. Place the 4 mm shredding disc on the food processor attachment and use the large food pusher to shred the potatoes into a large bowl and cover with water. Soak for 15 minutes and dry throughly on a large kitchen towel. Add the potatoes to the onions and toss. Add the eggs, flour, salt, and pepper and mix well with clean hands. Heat the oil in a large sauté pan to 375°F (191°C). For each latke, place ¼ cup of the potato mixture into the pan and pat it down lightly. Fry for 5-7 minutes on each side or until the potatoes are very brown and crispy. Place cooked latkes onto a large platter or plate lined with paper towel to absorb the oil. Serve latkes with sour cream or applesauce. Apple and Brie Crostini with Honey and Toasted Walnuts DISCS USED: Makes 40-50 crostini TIP: Pears can be substituted for apples if desired. 1 baguette, sliced into ½-inch rounds 1 Honeycrisp apple, cored 3 Tbs honey ½ o z Créme de Brie ½ c up toasted, crumbled walnuts 4 chives, snipped Preheat oven to 375°F (191°C). Lightly brush each baguette round with extra virgin olive oil and bake for 8-10 minutes or until just beginning to brown. Position the adjustable slicing disc on the Food Processor attachment with the slice setting for thickest slices. Place the apple pieces vertically into the feed tube and slice. Spread 1 teaspoon Brie on each crostini, top with one apple slice, and drizzle ¼ teaspoon of honey over top. Sprinkle with walnuts evenly then garnish with the chives. 17