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)







































HERBLENDS 3 HERSPANIC VARIETIES HERSPANIC, HERSPANIC SPICY, HERSPANIC SMOKY No salt, No sugar, No fillers, 100% Deliciousness A Fusion of Ethnic Signature Flavors of Latin America

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Herspanic Herblends are the basic flavors used in Latin American cuisine, available in Herspanic Smokey and Herspanic Spicy as well as our original blend.

Add fresh chiles (sweet or spicy) for additional snap or heat to create your custom blend. Fresh cilantro and lime juice will also make your dish sing "Hola!!". You will find the versatility to be endless. 

Herblends flavor bends were developed to be delicious without salt, you are in control of salt (and sugar) if you want to add some: remove a portion for a family member or guest who is not eating salt, and then salt the rest of the dish or have salt available on the table.

Here are some serving suggestions for Herspanic, Herspanic Smoky and Herspanic Spicy:

HERSPANIC Corn Chips:

Corn chips are a great gluten free snack, but if you’re eating salted chips are you tasting the corn or is the chip just a carrier of salt? Herspanic brings the classic flavors of Latin America to the chips, and you will not miss the salt.

          Microwave: Use unsalted, baked corn chips, pop a serving size into the microwave on a sheet of parchment paper or in a microwave safe bowl for 30 seconds. While still hot sprinkle about a tablespoon of Herspanic Herblend for 4 handfuls of chips and in minutes you have a perfectly delicious and healthy snack.

Or for something a little more artisanal slice a stack of corn tortillas using a pizza cutter or chef knife into wedges and you can bake or fry your own.

Baked Corn Chips: toss the slices onto a sheet pan that you have sprayed with cooking spray, put a little spray over the chips and bake in a preheated oven at 400 degrees on the top level of the oven for 10 minuets or until golden brown. Sprinkle Herspanic on while the chips are still hot and you will taste the corn, with the perfect amount of zing-zing. Excellent eaten with salsa and or guacamole.

Fried Corn Chips: Put 2 inches of corn oil in a deep pot, put it on high heat. When it reaches 350 degrees or when bubbles rapidly run up the handle of a wooden spoon. Gently put a layer of sliced corn tortillas in and gently stir using a slotted spoon or a kitchen spider. Remove before they get brown, they will continue to cook when removed from the pan, place on a large platter with paper towels or a brown paper bag to drain the oil. Sprinkle with Herspanic Herblend while still hot. You have the option to add your desired amount of salt.

PoP Corn: Place hot pop corn in a bowl or paper bag, sprinkle with your choice of Herspanic and toss. You will not miss the salt.

HERSPANIC Dip for Vegetables:

Herspanic makes great dips added to mayonnaise or non-dairy soured cream or both. (2 tsp per cup)

Optional add-ons: Lemon or Lime juice and zest, Ketchup, (Adobo sauce will add heat).

Non-dairy Parmesan cheese, lemon juice, Worcestershire sauce (this one tastes like blue cheese dressing and is great with endive, walnut, apples for a salad).

HERSPANIC for Fruit:

Add to guacamole or jicama slices, sprinkle over mango or pineapple.

HERSPANIC Marinade for Chicken, Pork, Shrimp:

           1.  Add Herspanic to toasted sesame oil and lime or pink grapefruit juice.

           2.  White vinegar, Olive oil, finely chopped fresh garlic or powder, a little cayenne pepper.

HERSPANIC Salad Dressing also great for coleslaw:

Add Herspanic to olive or toasted sesame oil and rice wine vinegar or lime or orange juice.

Potato Salad, add to the mayonnaise or sprinkle over the top and then add green onion.

HERSPANIC Salsa:

    Add to rough chopped fresh tomatoes, onion, jalapeno pepper, salt, cilantro.

HERSPANIC Dry Rub:

    Sprinkle on meat and add over a coat of olive oil onto poultry before you put it into the oven.

HERSPANIC Fried Batter for poultry or vegetables.

Add Herspanic to season a dry dredge using almond flour with rice flour and a little cornstarch or your favorite gluten free blend. Dip into flour then egg and flour again.

Make a batter with gluten free flour, egg, liquid (non-dairy milk or gluten free beer).

HERSPANIC is perfectly suited for traditional Latin American cooked vegetables including: Corn, sprinkle on grilled corn. Add to the cooking water of carrots. Sprinkle over green beans that have been tossed in olive oil. Bake squash with a paste of Herspanic and toasted sesame oil. Steamed or baked potatoes are great with a teaspoon added to olive oil in place of butter. Yams and black beans and Herspanic are a mighty vegan meal or side dish.


    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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