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)

Chicken Stock

This is a by-product of cooking your own chicken and any vegetables that you have on-hand, so it is basically free, and gets every single ounce of flavor out of both.

This is the only way to have the Chicken Stock that you want to cook with on-hand. Boxed or commercial stock has no chicken in it's chemical made stock unless labeled 'organic' and even the organic has too much salt.

1 any size Bones and skin of a roasted chicken, if using bones from a boiled chicken put them in a 400ºF oven on a cookie sheet for an hour.
1 large Onion, quartered and studded with cloves
5 Cloves, put into the onion
1 large Leek, cleaned and cut into 4 pieces
2 cloves Garlic, crushed
3 Celery Stalk, chopped into 3
2 large Carrot, chopped into 3

3 TBS Heroccan or HERBLENDS of your choice LINK: HERBLENDS - Fusions of Ethnic Flavors


3 Bay Leaf
3 sprigs Sage
3 sprigs Thyme
5 Sprigs Rosemary
1 teaspoon Back Peppercorns
2 teaspoons Salt

Moroccan flavors Heroccan and/or

1 TBS Cardamon Seeds  1 Cinnamon Stick  1 teaspoon Turmeric Powder   1 teaspoon Cumin  1TBS Cilantro

Mediterranean Flavor Profile:
 Spanish Herspanic and/or Fresh: 2 sprigs Oregano, Cilantro, 2-4 Jalapeno Pepper (whole), 1 Bell Pepper quartered

Italian Hertaliana and/or Fresh: 2 sprigs Oregano, Rosemary, Marjoram, Thyme, 1 Cinnamon Stick

French: 2 TBS Bouquet Garni-

Asian Favor Profile
2 stalks Lemon Grass, cleaned and choppe into 3
6 leaves Lime Leaf
3 inches Ginger, peeled and sliced
3 sprigs Cilantro


Prep the vegetables:
1. Cut the onion in quarters and stick the cloves into the onion.

2. Cut the leek in half lengthwise and run it under forceful cold water, separating the stalks to get out any sand, cut the stalks into 2 inch rounds.

3. Don't have to peel the carrot or celery, cut them into quarters. Smash the garlic, throw it in.

4. f you have vegetables that you put into a pot when you roasted the chicken add them too.

5. Place everything into a large soup pot or into the cage of a pasta pot and cover it with water.

6. Bring it just to a boil and lower to a gentle simmer, put on a lid for 2 hours.

7. Smash the ingredients in the stock when they get soft, with a potato masher or wooden spoon.
If you’ve cooked it in the pasta pot insert place it over a large bowl, and press the juice out of everything, add the contents of the bowl to the pot.

8. If the stock is not clear, pour the liquid through a sieve or cheese cloth until it’s clear.
Place it back into the pot.

9. Simmer to reduce the liquid by 1/3rd.

Will keep in the fridge for a couple of days or frozen for a year.   Once chilled the fat will separate from the stock and form a white layer on the surface, it can then be easily lifted off with a spoon.

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