Molly's peppermint latke ice cream sundaes have an unexpected surge of tasty and sweet flavors! She makes this latke dish every year for Hanukkah.
Watch #GirlMeetsFarm on Sundays @ 11a|10c + sign up for #discoveryplus to stream the whole library and so far more:.
Get the recipe ▶
Subscribe to Food Network ▶

Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her nation life and makes meals motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

Invite to Food Network, where finding out to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with a few of the best chefs all over the world. We'll give you a behind-the-scenes look at our best shows, take you inside our preferred restaurant and be your resource in the cooking area to make sure every meal is a 10/10!

Latke Sundaes
DISH THANKS TO MOLLY YEH
Level: Easy
Total: 1 hr
Active: 1 hr
Yield: 8 to 10 servings

Components

3 pounds russet potatoes
1 1/2 teaspoons kosher salt, plus more for sprinkling
2 tablespoons lemon juice
4 large eggs
2/3 cup all-purpose flour
Vegetable or canola oil, for frying
1 pint chocolate ice cream (or any ice cream flavor you desire).
Whipped cream, for serving.
Chocolate syrup, for serving.
1/4 cup hard peppermint candies, squashed.

Directions.

Utilizing a food processor or hand grater, shred the potatoes. Toss them with the salt and lemon juice and transfer them to a colander lined with cheesecloth. Permit to sit for a few minutes, then use your hands to squeeze out as much liquid as possible and dispose of the liquid.

In a large bowl, whisk together the eggs. Include the potato mix. Stir to coat evenly and after that mix in the flour up until evenly integrated.

In a big skillet, heat 1/4 inch of oil over medium-high heat until shimmering. Utilizing a 1/3-to -1/ 2-inch scoop, pack the mix firmly and add scoops of the mix to the oil, spacing them out so as not to crowd the pan, cooking in batches. Press the scoops down with a spatula to get 1/2-inch-thick patties. Fry till golden brown on both sides, 2 to 4 minutes per side. Transfer to a cake rack or paper towel to drain pipes excess oil and spray with salt. Repeat with the staying mix, adding more oil to the pan as needed between batches.

Sundae assembly: Top a hot latke with a scoop of chocolate ice cream, whipped cream, a drizzle of chocolate syrup and a light sprinkle of the crushed peppermints. Serve immediately!

Register for our channel to fill on the latest must-eat recipes, fantastic cooking area hacks and material from your preferred Food Network reveals.
▶ WEBSITE:.
▶ COMPLETE EPISODES:.
▶ FACEBOOK:.
▶ INSTAGRAM:.
▶ TWITTER:.

#MollyYeh #GirlMeetsFarm #FoodNetwork #LatkeSundaes.

Molly Yeh's Latke Sundaes|Girl Fulfills Farm|Food Network.