Potato Latkes - 190 Calories - Yellow Vegetable, Vegan

Cook-E      These are the absolutely best potato latkes, and they're gluten and dairy free.
Serve them with apple sauce or sour cream on the side.
This is a traditional Hanakah side dish and these will steal the show~

10 servings; for parties of 50 multiply by 6 and give yourself 4 hours

INGREDIENTS

4 pounds Russet Potatoes
2 medium Onions
1 TBS Lemon Juice
1 Cup Chopped Scallions
4 Large Eggs, beaten
to taste Salt and Pepper
Grape Seed - Olive Oil Blend  

TOOLS

Prep: 1:30 

- Vegetable Peeler

- 2 Large Bowls

- Cutting Board

- Chef's Knife

- Brown Paper Bag

- Parchment Paper

- Food Processor or Box Grater

- Baking Sheet Pan

- Fry Pan

- Thermometer

METHOD

1. Put the onion in the freezer. Peel the potatoes and keep them submerged in cold water.

2. Grate ⅔ or the potatoes on a box grater or with the grater attachment of your food processor.
Set aside in a very large bowl.

3. Chop up the remaining ½ of the potatoes and the onions with the bottom blade of your food processor, 20 pulses.

4. Place a handful of the potatoes and onions in the center of a thin cotton tea towel or 5 layers of cheese cloth and squeeze the liquid out over a bowl, I have found putting the bowl in t sink is the easiest position to give my bicepts a workout.

Repeat until all the potatoes have been squeezed. RESERVE THE LIQUID.

5. Toss the juice of one large lemon into the potatoes and onions.
Place the squeezed potato in a large bowl and cover with the wet towel you used to squeeze them.
They can be put into the refrigerator until ready to fry at this stage, leave the water bowl out.

6.Ready to fry: Pour enough oil in the pan to be 2 inches deep, a high burning point oil is best: olive oil (not extra virgin) can be combined with grape seed oil or vegetable oil in a 2-1 ratio (twice as much high burning point oil to half olive oil) to boost the temperature and maintain the olive oil flavor.

7. Add the diced scallions, the eggs, salt and pepper to the potatoes.

8.Here's the secret trick: Drain the water out of the squeezed potato liquid but scrape the potato starch that has settled on the bottom of the bowl and add that to the potatoes.

9. The can be spread out on parchment paper, placed in an airtight container and frozen to be fried later at this point.

10. When the oil has reached 325ºF you can make a huge pancake the size of the pan or put small handfuls of the potatoes into the oil. It is imperative to keep the oil hot, so the second pile of potatoes on the opposite side of the pan in a minute, then add the third 2 minutes later, flip them over when golden, then add a fourth and fifth little pile.

11. I look for the outside edges to get golden and the potatoes to turn grey before I flip them and I use a slotted flat round spatula to flip them.

12. Place them on brown paper bags or parchment paper laid out over sheet pans - do not over lap them.

Serve immediately or if making them hours before serving them: place them on parchment paper in a 350ºF oven to reheat them.



For parties of 50 multiply the ingredients by 6 and use 3 fry pans (electric work best) for 2 hours prep and 4 hours (doing nothing else) fry time.

Prep
• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)







































Recipes high in protein   
Gluten-free, Sugar-Free, Dairy-Free
 

Egg Fooyung


224 Calories with One Egg
296 Calories with Two Eggs
Time 7 Minutes
Summary
So easy, so fast, so delicious, so good2eat4U. This is light, crunchy, satisfying and healthy. Excellent for breakfast, lunch, as a side dish or snack. Very easy to make and it allows for much creativity - you can add sliced mushrooms and-or peppers to the mix, or thinly sliced carrots. It can be served over rice or on top of noodle soup or in tofu skins and taken anywhere. Eggs contain all the amino acids, which is how your body breaks down protein, they are a perfect protein.
Ingredients
1/2 cup fresh bean sprouts
1/8 cup onion, thinly sliced
2 eggs
1/4 bell pepper, thinly sliced
1/4 cup spinach, cleaned and dried
1 teaspoon gluten free soy sauce
1 tablespoon green onion, sliced
1 tablespoon peanut oil

Skill levels
Sugar-Free Recipes
Tools of the trade
• Bowl
• Chopsticks
• Omelette pan with lid
• Spatula and tongs
Directions
• Put bean sprouts and spinach in bowl.

• Add white onion and bell pepper. Mix evenly.

• Crack open the eggs and drop them over mixture.

• Gently roll ingredients over in bowl using chop sticks to gently coat veggies with the eggs.

• Pour the oil in a fry pan or wok on medium-high heat.

• Roll the egg and vegetable mixture into the pan and cover for about four minutes.

• Pour gluten free soy sauce and sliced green onion over the top.
Source
Elaine @ good2eat4U.com

Egg Fooyung Recipe

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