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)







































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HERCAJUN should be used while listening to Blues. HERCAJUN should be eaten while listening to Blues. New Orleans is called &#39;The Big Easy&#39;, HERCAJUN is The Big Easy Flavor.


Hercajun Herblends are the basic spices used in Cajun style cooking. Cajun cuisine is a totally indigenous American cuisine, drawing from French, Spanish, Indian and African cooking cultures.

Cajun uses herbs, seasoning and spices to bring out the full taste of the main ingredient. Food should be more delectable and unique in taste the seasoning should not stand out.

CAJUN VEGETABLES that are enhanced by HERCAJUN HERBLENDS.

  • ACORN SQUASH
  • JAMBALAYA
  • BELL PEPPER
  • GUMBO
  • CABBAGE
  • DIRTY RICE
  • CAULIFLOWER
  • GREEN BEANS
  • TOMATOES
  • CELERY
  • GREEN BEANS AND TURKEY NECKS
  • CORN
  • COLLARD GREENS
  • EGGPLANT
  • HAM HOCKS
  • OKRA
  • SWEET POTATOES
  • CATFISH
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Celery, Parsley and Marjorim should be added fresh to dishes, this will include the texture of the herbs and the delicate flavor instead of the more intense flavor when dried.

Add these fresh and chopped to the pot: green onion, parsley, celery, onions, green bell pepper.

Smoked ham bone and Andouille (smoked) sausage is commonly used as flavoring when boiling vegetables. Shrimp and crab are also cooked with vegetables as flavorings.


HERCAJUN BREADS: Add 2 teaspoons of Hercajun to your recipe for:

Traditional breads and grains: Beignets, Biscuits, Brioche, Cornbread, Corn Fritters, Couche-Couche Croissants, Donuts, French Bread, French Toast, Grits Hush Puppies, Pumpkin bread


Everything else you need to pull off a great Cajun Meals: COOKING TOOLS: Iron Pots

Because iron retains heat and doesn&#39;t burn on low heat. Low and Slow is a good term for Cajun cooking.

Traditional Cajun Cooking Styles:

Jambalaya, Crawfish, Melange, &#201;touff&#233;e, au Gratin, Croquettes, Fricassee, Andouille and Hot Sauce are all Cajun signature dishes.


CONDIMENT:
Hot Pepper Sauce

Traditional Cajun Proteins: Catfish, Flounder, Red Snapper, Trout, Crabs, Crawfish, Shrimp Oysters, Beef, Chicken,Pork and Pork Sausage (smoked, fresh), Lamb Butter Beans, Kidney Beans, Lima Beans,

ADD HERCAJUN 2:

To flour or cornstarch as a dredge for fried oysters, shrimp, To tomato sauce for shrimp Rice, Etouffee, Crouquettes, Casseroles and Stews

  HERCAJUN Salad Dressing:        

Add to mayonnaise for coleslaw, crab salad, cucumber/onion salad, Shrimp Salad, Potato Salad


HERCAJUN STUFFING:

 Add HERCAJUN to left over rice or cornbread for stuffing. This stuffing can be put inside vegetables or poultry or baked with seafood.


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