POTATO LATKES
Steps:
- Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
- Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
CLASSIC POTATO LATKES
Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.
Provided by Tori Avey
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
- Place grated potato into a bowl and immediately cover with cold water.
- Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
- Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
- Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
- Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
- Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
- In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
- Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.Place the disk carefully into the hot oil. Latkes can break apart at this point, they're very delicate. If you can get them into the hot oil in one piece, chances are they will stick together - frying them is like the "glue" that holds them together. It takes a gentle touch, and it may take you some practice to get the "feel" for it.The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.
- Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that - don't crowd the pan) for 2-3 minutes per side until brown and crispy.
- Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
- To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).
Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, Cholesterol 17 mg, Sodium 132 mg, Fiber 1 g, ServingSize 1 serving
POTATO PANCAKES (LATKES)
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
- Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.
POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE
A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.
Provided by Whats Cooking
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees or "warm" setting.
- Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
- Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
- Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
- Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
- Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
JEWISH CRISPY POTATO PANCAKES (LATKES)
Steps:
- Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
- In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
- In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
- Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
- Serve warm with applesauce and sour cream.
Nutrition Facts : Calories 184.97 kcal, Carbohydrate 25.84 g, Protein 6.55 g, Fat 6.85 g, SaturatedFat 3.05 g, Cholesterol 50.95 mg, Sodium 68.24 mg, Fiber 4.93 g, Sugar 0.44 g, ServingSize 1 serving
POTATO LATKES
Make and share this Potato Latkes recipe from Food.com.
Provided by JackieOhNo
Categories Potato
Time 1h
Yield 12 latkes
Number Of Ingredients 7
Steps:
- Peel and coarsely shred the potatoes. (Place in cold water as you work to prevent darkening.) Rinse potatoes and drain well. Pat dry with paper towels.
- In a large mixing bowl combine egg, flour, salt and pepper until smooth. Stir in potatoes and onion until vegetables are coated with egg mixture.
- In a 12-inch skillet heat 1/2-inch cooking oil over medium-high heat. For each latke, drop 1 rounded tablespoon potato mixture into hot oil, flattening slightly. Fry for 2 to 3 minutes or until edges are crisp. Turn and cook for 2 to 3 minutes more or until golden.
- Drain on paper towels. Cover with foil and keep warm. Repeat frying.
- For make ahead latkes: Prepare, cook and drain latkes. Cover and chill up to 24 hours in the refrigerator. To reheat, arrange on an ungreased baking sheet. Bake, uncovered, in a 400-degree oven for 10 to 12 minutes or until heated through, turning once.
POTATO LATKES
Potato latkes should be nice and crispy on the outside with a pillowy soft inside. This recipe is EASIER than any other recipe and it makes perfect latkes!
Provided by Katie Moseman
Categories Side Dish
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels and set it aside. Place a large skillet on a burner and add enough oil to reach a depth of about half an inch. Heat over medium to medium-high heat until the oil is shimmering.
- Add the potatoes, eggs, flour, baking powder, and salt to a large mixing bowl. Mix thoroughly to ensure everything is distributed evenly.
- Test the heat of the oil by putting a small amount of the mixture in the oil. If it sizzles and fries immediately, the oil is hot enough.
- Use a large spoon to scoop up some of the mixture (about 1/3 cup). Press it into the spoon so everything will stick together. Gently slip it into the oil. Use the back of the spoon to press down lightly on top of the latke to flatten it out a little. Continue adding latkes to the skillet until you have 6 cooking.
- Cook for about 7 to 10 minutes on one side. When golden brown, flip each latke over and cook for another 7 to 10 minutes until golden brown on that side as well. Remove to a plate lined with paper towels to soak up excess oil.
- When the first batch is done, cook the rest of the latkes. There should be approximately 6 more. When done, remove the latkes to the plate. Serve immediately with your choice of toppings.
Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GLUTEN-FREE POTATO LATKES
Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 7
Steps:
- On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
- In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.
Nutrition Facts : Calories 107 g, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
PARSNIP & POTATO LATKES (VEGAN & GLUTEN FREE)
A take on the classic latke recipe will for sure be a hit with your family!
Provided by Fit Fab FODMAP
Categories Side dish
Time 55m
Yield a dozen latkes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Place a parchment lined baking sheet in the oven to warm.
- Grate potatoes and parsnips with either a hand grater or food processor.
- In a large bowl add the grated potatoes and parsnips. Press with paper towels to remove excess liquid.
- Add the remaining ingredients from green onion to turmeric (except the grapeseed oil) and combine well.
- Heat a large skillet on medium-high heat with a teaspoon of oil. Make medium size patties with your hand and place on skillet. Fry for 2 minutes on each side. Fry until all latkes are completed.
- Place latkes on a baking sheet and bake for 25 minutes.
GLUTEN FREE POTATO LATKES
Traditional, satisfying and delicious: gluten free and even vegan latkes can be made with white potatoes or sweet potatoes. Don't save this recipe just for Hanukkah -- gluten free latkes are delicious anytime!
Provided by Jules Shepard
Categories Mains Sides
Time 28m
Number Of Ingredients 10
Steps:
- Wash then grate the potatoes in a food processor, with the skins on. Grate the onion as well, then combine. Stir the beaten eggs with a fork, then combine in a large bowl with the potatoes and onion. In a separate bowl, whisk together the dry ingredients, including the parsley, and slowly stir into the potato mixture until combined. If the mixture is too dry to hold together, slowly add in small amounts of milk; if it's too wet, add more gfJules Flour by the tablespoon. The final mixture should hold together in a pancake shape when scooped into the hot oil. Pour about 1/8 inch of oil in an electric or deep skillet. Bring the oil to between 375 - 400 F. Drop the potato mixture into the hot oil by large tablespoons, flattening the pancakes with the back of a spoon when in the oil. Cook each side until golden brown, flipping with a slotted spatula after approximately 3-4 minutes per side. Remove the cooked latkes to a plate lined with paper towels. Keep warm in a warming drawer or low temperature oven until ready to serve with applesauce or sour cream, if desired. The latkes may be frozen once cooked, blotted and cooled. To reheat, cook on a baking sheet at 425 F convection or 450 F static for 15 minutes, turning repeatedly until crispy and hot. Yield: approximately 15 latkes.
FOOLPROOF POTATO LATKES
This is my mother's latke recipe which has been a smashing hit at dozens of Chanukah parties. The secret is in the potatoes, which are crushed rather than grated, resulting in a light, crispy latke.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
- Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 36.8 g, Cholesterol 74.4 mg, Fat 13.4 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 1067.8 mg, Sugar 3.4 g
GLUTEN FREE CLASSIC POTATO LATKES
These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe, but are made without any refined white flour.
Provided by Lexi
Categories Hanukkah
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.
- Peel and grate the onions.
- Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.
- Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
- Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
- Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
- Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
- Serve with applesauce or sour cream and enjoy!
Nutrition Facts : ServingSize 2 potato latkes, Calories 159 calories, Sugar 2.5g, Sodium 400mg, Fat 6.1g, SaturatedFat 1g, Carbohydrate 23.1g, Fiber 3.6g, Protein 4.1g, Cholesterol 33mg
More about "potato latkes jewish potato pancakes gluten free food"
SIMPLE POTATO LATKES - GLUTEN FREE - POTATO LATKES ...
From chabad.org
GLUTEN-FREE POTATO LATKES RECIPE | SIMPLY GLUTEN FREE
From simplygluten-free.com
- Peel potatoes, cut into small pieces and submerge them in a bowl of cold water to prevent discoloring. Peel onion and cut into pieces. Coarsely grate potatoes and onion using the grater attachment of the food processor. (Alternatively, if you do not have a food processor, you can grate the whole potatoes and onion on the large holes of a box grater.) Transfer to a large mixing bowl. Add eggs or 2 tablespoons olive oil, flour and salt and stir to blend.
- Line two cookie sheets with aluminum foil or parchment paper. Top each with a double thickness of paper towels.
- Coat the bottom of a large skillet with olive oil (1 to 2 tablespoons) and heat to medium high. Drop about 2 tablespoons potato mixture onto hot oil. Press gently to flatten and fry for several minutes or until underside is golden. Flip and brown the other side.
LATKES - POTATO PANCAKES - FODMAP EVERYDAY
From fodmapeveryday.com
- Wash and dry the potatoes, peel, then coarsely grate on a box grater or use the shredding blade of a food processor. Squeeze as dry as possible. I suggest placing in a colander and using your hands to press down as hard as possible, draining away any liquid. Then use a clean kitchen towel or several layers of paper towels to wring the potatoes dry over the sink. You might have to change towels or paper towels a couple of times to get them really dry. Don’t skip this step; it helps the latkes be as crisp as possible.
- Place dried grated potatoes in a large mixing bowl and stir in chopped scallions and season well with salt and pepper.
- Position rack in middle of oven. Preheat the oven to 300°F/150°C. Place a rack on a half sheet baking pan and set aside. Also have several layers of paper towels near the stove to receive the pancakes as they emerge from the oil.
CRISPY YUKON GOLD LATKES - GLUTEN FREE GRAIN FREE RECIPE
From toriavey.com
- Before you begin making the latkes, place a wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
- Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds).
- Place grated potato into a bowl and immediately cover with cold water. Let shreds soak for a few minutes to remove excess starch.
POTATO LATKES - SALUTE SANTé! GRAPESEED OIL
From grapeseedoil.com
- Rinse and trim the skin off the potatoes and shred using a grater (4 medium potatoes is about 5 cups shredded).
GLUTEN FREE POTATO LATKES - GLUTEN FREE HOMESTEAD
From glutenfreehomestead.com
- Peel and then grate the potatoes in your food processor. Transfer potatoes to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture. Set in a large bowl to allow starch to sink to the bottom. After about 10 minutes, carefully pour liquid from the bowl, reserving milky residue.
- Mix eggs, potato starch, salt, and pepper into the milky residue. Add drained potatoes and onion and toss until evenly coated.
BAKED POTATO LATKES - GLUTEN-FREE, OIL-FREE VEGAN RECIPE ...
From plants-rule.com
- To grate the potatoes and onion: Set up the small hole opening on a food processor slicing blade. Feed the onions and potatoes through the food processor. If you don't have a food processor, you can also use the small hole opening of a box grater.
- To make the Gluten-Free, Oil-Free Vegan Baked Potato Latkes: Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.
POTATO LATKES FOR HANUKKAH - GLUTEN-FREE - ALTON BROWN
From altonbrown.com
- Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use.
- Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion.
- Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains.
VEGAN LATKE NACHOS: HANUKKAH POTATO PANCAKES WITH A TWIST ...
From veganchickpea.com
- Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
- Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
- In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
POTATO PANCAKES RECIPE | POTATO LATKES - JAMIE GELLER
CRISPY HOMEMADE POTATO LATKES (PANCAKES) - EAT SIMPLE FOOD
From eatsimplefood.com
- Grate potatoes and onion (food processor's have an awesome attachment for this). Place potatoes in a kitchen towel and squeeze out as much liquid as possible. You can also use a salad spinner or colander to help get liquid out.
- Use a clean kitchen towel or cheesecloth to try to get the maximum amount of liquid out (see video).
- Place potatoes in large bowl and mix in onions, 3/4 of the parsley, eggs, flour, salt, and pepper.
GLUTEN-FREE LATKES - NO FLOUR - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Peel the onion, quarter it, then process it in the food processor until it’s finely chopped. Place in a colander, and place the colander on top of a bowl.
- Using the fine shredding disc of your food processor, shred the potatoes. Place them in the colander.
HOW TO MAKE GLUTEN-FREE LATKES - GLUTEN-FREE BAKING
From glutenfreebaking.com
- Preheat oven to 225 degrees F. (Skip this step if you plan on serving your latkes right from the pan.) Line two baking sheets with paper towels or one large cooling rack.
- Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer.
- Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
CLASSIC CRISPY POTATO LATKES: BEST HANUKKAH RECIPES ...
From unpeeledjournal.com
- Peel and grate the onion and potatoes, and place into a colander with a bowl underneath. Pro Tip: Peel and grate the onion first; the potato will oxidize the longer it is exposed to air.
- Press and squeeze all the moisture you possibly can from the onion and potato mixture and let the moisture fall into the bowl. Use a clean dish towel to wring out the potatoes and onion if necessary. This will take several minutes, but is the most important part of the recipe.
- In a separate mixing bowl, whisk together the egg, salt, pepper, and scallions. Add the grated potato and onion and toss to coat. Gently drain the liquid from the colander bowl. There should be a layer of gluey potato starch settled on the bottom. Add that to the potato and onions and stir.Pro Tip: Once added, the salt will pull even more moisture from the potatoes and onion. Drain again as necessary. Also, if you didn't get a lot of potato starch, don't worry. The latkes will still hold together.
POTATO LATKES (GLUTEN-FREE) - CELIAC.COM
From celiac.com
Estimated Reading Time 4 mins
GLUTEN-FREE CRISPY POTATO LATKES - POTATO LATKES - KOSHER ...
From chabad.org
Category Side Dish
THE ULTIMATE BAKED LATKES: HOW TO MAKE HEALTHY, GLUTEN ...
From plants-rule.com
TRADITIONAL POTATO LATKES | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
VEGAN LATKES - HEALTHY LITTLE VITTLES
From healthylittlevittles.com
GLUTEN-FREE POTATO LATKES | HUFFPOST LIFE
From huffpost.com
LATKES (POTATO PANCAKES) - JEWISH RECIPES
From fooddiez.com
LATKES – POTATO PANCAKES
From koshereye.com
8 DIFFERENT GLUTEN-FREE LATKES - A RECIPE FOR EACH NIGHT ...
From kibitzspot.com
3 INGREDIENT SWEET POTATO PANCAKES : OPTIMAL RESOLUTION ...
From recipeschoice.com
GLUTEN FREE POTATO LATKES - FEED YOUR SOUL TOO
From feedyoursoul2.com
GLUTEN FREE SWEET POTATO LATKES (POTATO PANCAKES) - HEALY ...
From healyeatsreal.com
LATKES (JEWISH POTATO PANCAKES) | ASTORIA CO+OP
From astoria.coop
GLUTEN-FREE POTATO LATKES - GLUTEN-FREE GODDESS RECIPES
From glutenfreegoddessrecipes.com
CLASSIC POTATO LATKES W/ 6 EASY VARIATIONS + SAUCES!
From savoryexperiments.com
POTATO PANCAKES. VEGETABLE FRITTERS, LATKES, DRANIKI FREE ...
From create.vista.com
VEGAN LATKES (POTATO PANCAKES) - THE EDGY VEG
From theedgyveg.com
HOMEMADE POTATO PANCAKES RECIPE – AUTHENTIC JEWISH LATKES ...
From melaniecooks.com
GLUTEN-FREE SWEET POTATO LATKES RECIPE - SERIOUS EATS
From seriouseats.com
POTATO LATKES - SHEFFIELD SPICE & TEA CO
From sheffieldspices.com
POTATO LATKES (JEWISH POTATO PANCAKES) - FOOD NEWS
From foodnewsnews.com
POTATO LATKES - GLUTEN-FREE HOMEMAKER
From glutenfreehomemaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love