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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Here is a list of KITCHEN MUSTS:

  1. Pot handles must be turned in from the outside edge of the stove.
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  3. Knives must be stored away from the reach of young children.
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We do not discriminate in any way, including age, however it is necessary that an appropriate, capable and responsible Cook-E be present when using appliances of any kind especially those: running with electricity; gas; generating heat; using cutting blades.  


Number 2: Know what you will do if a fire is sparked

  • Have a lid that will fit snuggly on the pan, baking soda or salt should be readily available to throw over the pan or inside an oven to smother a grease fire.
  • Every household member should have a plan to escape a fire.
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  1. SAFETY TIP: never add water to oil, adding water splatters the oil which can burn the skin through clothing. Food with high water content will splatter oil, it is a good practice to always paper towel dry vegetables and proteins that you are frying and then dusting with flour insures a crisp crust and less likelihood of splattering.

  2. IN CASE OF FIRE:
    OIL FIRES MUST BE SMOTHERED: Use and have handy handfuls of salt or baking soda and ALWAYS have lids in place near the stove and oven that can be used for frying pans and roasting pans to be ready to smother a fire.

     NEVER ADD WATER TO AN OIL FIRE:  the fire will splatter with the oil and immediately spread out of control.


Number 3: Know what you will do if a cut occurs. 

There must be a first aid kit in the kitchen with antiseptic cream and burn cream and everyone needs to know where that is. (under the sink is safe if it isn't easy to open by a crawling baby).

Steps to take if a cut occurs:

  • Flush it with cold water from the tap.
  • Apply pressure to the cut with a clean cloth or paper towel.
  • Elevate the limb above the heart level: if  a finger, wrist or arm is cut elevate the arm while applying pressure directly to the wound.
  • If a knife slips and a foot or leg is cut, lie down on the floor with the calves of that leg on a chair seat or with a large pillow under the knee, with pressure being applied to the wound.
  • When the bleeding is under control: dry the area with a clean paper towel and apply a snug bandage. 

If the bleeding isn't under control in 15 minutes and it is deep enough to see flesh below the skin, apply pressure to a point above the cut, toward the heart, call a doctor or a local emergency office to get it taken care of.


ALOE VERA is very helpful with speed healing cuts and burns in the kitchen, I always have a plant growing nearby.


Number 4: Wear clothing that is safe for cooking.

  • Shoes should supply a good grip on the floor even when wet.
  • Sleeves should cover the arms but not be loose or long enough to get caught on tools or appliances or catch on fire.
  • The skin should be covered to protect it from spattering pots or pans.


Number 5: Clean up each step along the way.

  • Every cook is responsible for their work space and tools that they use. Cleaning immediately upon finishing each task is mandatory. 
  • Equipment and tools must be returned to their proper location so that everyone knows where to find everything when they need it.


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Cook-E

good2eat4U.com





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