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   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 Grated kosher Parmesan   
              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 teaspoon   
     equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250   
     ml.   
        
     All herbs are fresh (unless specified) and cups are   
     lightly packed.   
        
     All vegetables are medium size and peeled, unless   
     specified.   
        
     METHOD: 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   
       
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