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)

HEROCCAN HERBLENDS No salt, No sugar, No fillers, 100% Deliciousness A Fusion of Ethnic Signature Flavors of North Africa    


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Heroccan Herblends are the 18 basic spices used in Moroccan cuisine. Here are some serving suggestions for HEROCCAN Herblends:


Butternut Squash cut in 1.5" squares.

Carrots Cut into angled wedges

Celery Cut into angled wedges

Green Beans whole or cut in half

Onion Cut into wedges 

Parsnips Cut into 1" square

Peppers 1" rings

Summer Squash Cut into 2" squares.

Select a combination of 3 the preceding vegetables. Cover the bottom of a large pan with a lid or a tagine pot with Grape Seed oil on medium high heat. When the oil is warm add a TABLESPOON or two

of the Heroccan Herblend. When you can smell the spices Add the vegetables and heat them without cooking or browning them. Add vegetable or chicken stock, cover and cook until tender.


Chickpeas and/or raisins can be added to taste. Nuts original to the culture: pistachios, pine nuts, almonds.

Traditional grain in North Africa is Cous Cous, this is a gluten pasta, substitute the cous cous with Quinoa or Millet and here's how:

Place a little toasted sesame oil in the bottom of a sauté pan on medium high heat that has a lid. Add one cup or Millet and toast it, add 3 cups of water, lower the heat, put on the

lid and cook for 35 minutes until tender. Cook 1 CUP of QUINOA according to the package directions, once cooked add 1 TBS of Heroccan and 1 TBS of toasted sesame oil.

Everything else you need to pull off a great Moroccan Meal: COOKING TOOLS:

Tagine pots, ceramic pot with a lid or a large pot with a tight fitting, oven proof lid. The cone shape lid of the Tagine pot allows foods to cook while the vapor

rises up and drops back down, basting the food with it's own juices, creating a tender and flavorful result. You can use a ceramic pot with a lid in the oven or on the stove.

Harissa - Spicy Moroccan 'ketchup' added while cooking and as a condiment added at the table, nice heat. Preserved Lemon with Oil Cured Black Olives or Green Olives.

Preserved Lemon and olives are a popular combination with Poultry or Lamb Tagines. Fresh cilantro is added to the top of most everything being served. Dried Fruits: Apricots, Dates, Prunes, Raisins.

Traditional Moroccan Proteins: Chickpeas, Chicken, Lamb, Merges Sausage (Lamb) Traditional Moroccan recipes suggest 'pigeon' which really refers to quail or Cornish game hens.

HEROCCAN for Poultry and Lamb: Optional add-ons: Lemon juice, (Harissa will add heat).

MARINADE for Chicken, Lamb, Shrimp: Place 2 TBS. HEROCCAN in a bowl or plastic bag and marinate for 2 hours. Cut all fat and grizzle off a boneless lamb leg and cut it into 1.5" pieces.

Chicken, 1 pound boneless and skinless cut into 1 inch pieces cover with olive oil and 2 TBS. of HEROCCAN and lemon juice. or Add HEROCCAN to 1/4 C Toasted Sesame Oil.

or 1/4 Cup of Olive oil, 1 TBS. HEROCCAN, and Lemon Juice from 2 lemons.


HEROCCAN Salad Dressing: For lettuce use Blood Orange or Lemon Olive Oil or Toasted Sesame Oil, with citrus juice, add slivered almonds and raisins. And Shredded Carrot and Raisin Salad:

Add 1 teaspoon of HEROCCAN to Blood Orange or Lemon Olive Oil and orange juice. Pour over shredded carrots and raisins, top with fresh cilantro.


 Sprinkle on meat or whole chicken on top of a coat of olive oil onto lamb or poultry before you put it into a pot with a lid. Surround with vegetables from the list, add a little liquid to the bottom

of the pot and cook at 300 degrees for several hours until tender.

Suggested Beverage:Mint Tea. Heroccan pulls the meal into a tent under the huge desert sky. You will hear the wind through the palm trees and the camels baying while you lick your fingers clean.

Herblends guarantee:

  •  Enhance flavor without masking the main ingredients.

  •  Tie the flavors of a meal together while giving you the choice to accentuate flavors with add-ons.
  •  Replace many jars of spices with a few shakes of the wrist from our one jar.
Please take a bow when complimented and say "Thank you"....Herblends."

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