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)







































Replacements for dairy products:

MILK  U can replace any measurement of cow's milk with any of the following:

ALMOND MILK

Almonds milk is great alternative for vegans or soy sensitive people like coconut milk and it is rich in mono-unsaturated fats, copper, manganese, magnesium, Vitamin E, riboflavin and is lower in calories than cow’s milk. Almond milk works well in baking and can be a great energy source and helpful in reducing heart and cardiovascular disorders.

APPLE OR PEAR JUICE

Unfiltered and organic Apple Juice is high in polyphenol and flavonoids, and a great antioxidant that has worked against tumors in some experiments and to help prevent cancer, especially good for the lungs (improves the conditions of asthma) and the liver. The minerals: sodium and calcium as well as being a rich source of Vitamin C, added to the phlorizin and boron which is in apples, strengthen the immune system and bones. The alkalinity in apples act as good cleansers of the liver and keeps the body from being too acidic. The pectin, which is found on the skin of the apple, strengthens the intestines and helps digestion.

Pears are a water-soluble fiber. Pear Juice contains vitamins A, B1, B2, C, E, folic acid and niacin. Pears are also rich in copper, phosphorus and potassium, with lesser amounts of calcium, chlorine, iron, magnesium, sodium and sulfur.
Some variety have more iron content than others, if a cut pear doesn’t turn brown, it means that the iron content is very low or non-existent.

COCONUT MILK

Coconut milk contains more calcium than traditional cow milk and is an excellent source of Vitamin B complex, Vitamin E and Vitamin C . It is high in mineral content including: selenium, phosphorous, iron, magnesium and a balance of potassium and sodium. Rich in fiber and proteins coconut milk boosts the immune system and prevents gall bladder stones, prevents liver disorder, improves digestion, prevents inflammation, prevents skin disorders and helps for weight loss.

HEMP MILK

Hemp milk is made from pressed hemp seeds and hemp oil. It is rich in essential fatty acids and monounsaturated fat that fuel the brain and nervous system. Hemp milk also contains linoleic acid, omega-3, alpha linoleic acid and omega-6 which are all good for joints and muscles. Alpha Linoleic Acid or ALA as well as Gama Linoleic Acid or (GLA) and no cholesterol.

RICE MILK

Rice milk is a great choice for people who have a sensitivity to nuts. Rice milk is prepared with milled rice and water. Rice milk contains carbohydrates, zero saturated fats, zero cholesterol, and zero proteins. Rice milk does not produce any allergic symptoms or reactions.

SOY MILK plain, unsweetened  (for desserts vanilla)

Soy Milk is also a good choice for vegans as well as people intolerant to dairy and it is a good food source of probiotics. It does contain plant-based estrogen, which I consider a bonus for women as it can help prevent postmenopausal disorders. Soymilk consists of Omega 3 and Omega 6 fatty acids, essential minerals, fiber, proteins, and vitamins, which raises HDL cholesterol and helps to lose weight. Soymilk strengthens blood vessels, prevents osteoporosis, and prevents cancer of prostate.

WATER

Our body is made up of 65-70% water, which is a vital element. We can survive weeks without food but only days without water. Water is our body’s transportation system; it circulates through the blood stream delivering oxygen, nutrients, vitamins and minerals to vital organs and cells. Water maintains our body temperature. It’s a natural appetite suppressant; aside from using it as a cooking element it is essential to good health to drink water.

BUTTERMILK  

U can make 1 CUP of buttermilk by adding 1 TABLESPOON of fresh lemon juice or white vinegar or cider vinegar to one of the following, let it stand until it curdles (about 10-20 minuets at room temperature:

  • 7/8 cup Apple juice 
  • 1 Cup Coconut milk
  • 7/8 cup Rice milk
  • 1 Cup Soy milk
  • 7/8 Cup of Water with the vinegar or lemon juice in it

Butter 

Replace butter with an equal amount of one of the following:

  • Organic Coconut Cream (especially Asian/Southeast Asian or dishes containing coconut)
  • Earth Balance (Non-Dairy) Buttery Spread (good for savory and desserts)
  • Unsalted margarine (good for savory and desserts)
  • Organic Shortening (good for baking and frying)
U can replace butter or shortening with equal amounts of the following OILS:
  • Vegetable (baking and frying)
  • Canola (baking, frying)
  • Corn (especially dishes containing corn)
  • Grape seed (excellent for frying, sautéing, pancakes)
  • Olive oil (for savory dishes only, sautéing not frying)

For reduced fat in place of the above list:
  • U can use a ratio of 3 to 1 of unsweetened applesauce + fat of Ur choice
example: 6 TABLESPOONS of applesauce + 2 TABLESPOONS of a fat of your choice or 1 TABLESPOONS of applesauce to 1 teaspoon of fat.

Yogurt Replace 1 Cup of yogurt with any one of the following:

  • 1 Cup Unsweetened Applesauce
  • 1 Cup Fruit Puree
  • 1 Cup Soy yogurt or Coconut yogurt
  • 1 Cup Soy sour cream + 1 TABLESPOON of Soy cream cheese



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