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


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  


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


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.

• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)

Gluten and Dairy Free Fried Chicken

   323 Calories

2 Cups soy, coconut or almond milk 1 TABLESPOON vinegar or lemon juice 1 lb CHICKEN pieces with bone and skin 1 1/2 CUP Corn, Canola or GrapeSeed Oil               2 Large Eggs 1 CUP Corn Meal 1/2 Cup Corn Starch 1/4 Cup HERBLENDS or: 2 Tablespoons Paprika 2 tablespoons Oregano 2 tablespoons sage 1 Cup Corn Flake Crumbs

Tools of the Trade
Deep Iron Skillet Rack over a plate Tongs 3 pie plates or bowls Paper Bag cut and placed over a large plate Measuring Cup

1.  Wash and pat dry the chicken parts using a paper towel. Dispose of the paper towel.

2. Place the chicken in a large container that has a lid, cover the chicken with the soy, coconut or almond milk and add the vinegar or lemon juice. Stir to insure that all the pieces are covered and put a lid on the container and marinade 4-24 hours.

3. When ready to cook: Set up a wire rack over a plate or baking sheet for the coated chicken to rest for 10 minutes before frying. Remove the chicken from the refrigerator. 

4. Set up three work stations: one bowl with the flour mixture and the spices, one with 2 large beaten eggs and one with corn flake crumbs. If making the corn flake crumbs yourself, place 1 Cup into a plastic kitchen bag leaving a little space opened (very little space) where it seals closed. Wack the bag with a wooden spoon or roll it with a rolling pin, this task is suitable for a New-B, corn flake crumbs can be bought gluten free.

5. Pour the high burning point oil (corn, canola or grape seed oil) in a deep skillet or iron fry pan. Bring the oil to 400 degrees F. 

6. While waiting for the oil to heat remove the chicken pieces from the marinade and dredge the chicken pieces into the flour being careful to cover them completely.

7. Use the tongs to remove the chicken piece from the flour and gently shake any access off. Next spin the chicken piece into the egg mixture and then the corn flake crumbs, again being sure to completely cover the chicken in each step.

8. Place the coated chicken pieces on a rack that has been placed over a sheet pan and let them sit for 10 minutes. This will assure that the coating will stay on while frying.

9. Gently place the chicken pieces into the hot oil in the pan, being sure not to crowd the pan, so that oil can bubble around the pieces.

10. Turn when the pieces are a dark-medium brown and cook on all sides. 

11. When the temperature of the chicken meat, not the bone, is 160 remove it from the pan and place it on the paper bag that has been placed on a large plate or pan. Let it rest, it will continue to cook for a few more minutes.

12. Sprinkle with a little salt or seasoning while still hot.

13. Feed 'm and Eat. Oh you weren't expecting company? Well, I have found the aroma of chicken frying brings company out of the woodwork.

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