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Subject: /R Potato Latkes (pancakes)
Sender:  Celiac/Coeliac Wheat/Gluten-Free List 
Date:    Sat, 25 Nov 1995 18:37:21 EST
From:    Jane Ehrenfeld 
--------
Regarding Blau Zahl's 11/22 request for interesting Jewish recipe
conversions, I have had success with the following recipe:

POTATO LATKES (Potato Pancakes):

     2 c. raw grated potatoes
     2 eggs (large) -- beaten
     1 pinch (aprox. 1/4 tsp.) baking powder (I use Calumet)
     1 1/2 tsp. salt
     2 or 3 T. rice flour
     1 small onion -- grated (optional)
     Pepper to taste (optional)

*Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty
dry!!!  (NOTE:  rinsing the starch off of the potatoes is important if
you don't want gummy latkes)

*Add eggs, mix

*Add baking powder, salt, and flour  (NOTE:  Add rice flour 1 T. at a
time.  The mixture should be somewhat watery.  You may not need all
of the flour depending on the stuff that makes cooking an art and not
a science!)

*Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of
batter into oil (NOTE:  I use a soup spoon because my husband likes
small latkes)

*Turn latkes when browned around edges (check to see if brown enough
on bottom by carefully lifting the edge before flipping) -- flip, fry
second side til well browned  (NOTE: flipping pancakes more than once
toughens them)

*Drain on paper towels.

Now, for those of you who (like me) can't eat fried foods, this recipe
converts very nicely for a potato kugel (potato pudding).  Just sautee
the onion in the oil of your choice BEFORE adding to the potatoes.
Mix as above but instead of frying, pour mixture into a greased baking
dish (I use an 8" square pan) and bake in a pre-heated 350 degree oven
for about 30 minutes.  Both recipes work best with potatoes that are
squeezed as dry as possible after they have been grated and rinsed.

This was a little late for Thanksgiving but is probably more
appropriate for Chanukah anyway.  Enjoy!

=============================

Newsgroup: rec.food.cooking
Subject: Middle-eastern Peace Latkes
From: hattie[at]netcom.com (Susan Hattie Steinsapir)
Date: Tue, 7 Nov 1995 03:39:46 GMT
--------
	The world's attention rarely strays far from the middle east.  
Rabin's death is yet another tragedy with which to contend.  Peace will 
happen.

	I offer forthwith a variant of that traditional holiday favorite, latkes.

	I fry my latkes, in corn oil.  Therefore, they are a deadly food, 
something to be enjoyed once a year unless you need to gain weight.  They 
should be sided with sour cream (the real stuff) or in this case, 
labneh.  Labneh is thickened yogurt; yogurt which you have drained of the 
the excess whey.  You can buy labneh in middle eastern markets or make it 
yourself.  Applesauce is nice with latkes, too.

	Makes about 12 to 14 latkes.


	Ingredients:

	one small yellow onion, peeled
	1 & 1/4 pounds of russet potatoes (about 2 largish ones) peeled 
and sliced into chunks which will fit into the food processor slot
	2 eggs
	about one inch of a fresh Anaheim pepper
	1 teaspoon of omani powder (this is ground dried limes - 
available at middle eastern markets)
	1/2 teaspoon of paprika
	pinch of abscorbic acid powder
	healthy grinding of black pepper
	1 teaspoon of kosher salt or 1/2 teaspoon of regular table salt
	1 to 2 or so tablespoons of matzoh meal
	corn oil to fry with
	large cast iron skillet
	cookie sheet with paper towels
	set oven to 250 degrees F

	Instructions:

	Using a food processor with a grating disk, grate one small 
yellow onion. Finely mince about one teaspoon of a red anaheim pepper.  
Using the food processor with the grating disk, process the potatoes.

	Mix the onions, potatoes, anaheim pepper, omani powder, 2 eggs, 
paprika, salt, pepper, abscorbic acid and matzoh meal together in a bowl 
until well blended.

	Heat about 1/2 inch of oil in cast iron skillet until a bread 
cube dropped in will brown in one minutes.  Drop, carefully (you're 
working with hot oil) large spoonfuls of the mix into the fat.  You will 
have to reduce the heat somewhat.  Do so, but be sure that the fat 
remains hot enough to quickly sizzle the latke.  Brown latke thoroughly 
on one side before flipping over.  When done, place on paper towels to 
drain.  Keep the done latkes warm in the oven until you finish cookingall 
of them.

	If this is a side dish, serves about 4 or so.  We had it for 
dinner with a salad and gave the leftovers to my neighbor.

	If you don't finish eating all the latkes, they may be reheated 
the next day in a toaster oven.  They are best, of course, freshly made, 
eaten in the kitchen....
-- 
Yours, Susan


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