To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little
flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.
When I thought about classic dishes I could reinvent for Passover, I took inspiration from Pommes Anna (also called Anna potatoes), a French dish of sliced, layered potatoes that are
minimally seasoned with salt and pepper and brushed liberally with butter.