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)







































Roasted Vegetables            257 Calories 6 Servings

                  
Sugar-free Gluten-free Dairy-Free Recipes

    



Summary
Perfect for entertaining a big crowd or an intimate dinner or family dinner. 

The cooking time varies by the size you cut the vegetables, the smaller the faster they cook, and the density of their nature. To shorten the roasting time of really dense vegetables, steam them whole up to 48 hours before serving.
Ingredients
15 whole Carrots
5 small Peppers, red/yellow/orange
1 Medium Onions, cut into ½ inch rings
5 cloves Garlic in skin
4 stalks Asparagus
5 small Red Potatoes
.5 head Cauliflower
1 CUP Squash, zucchini, butternut, summer
1 CUP Cherry or Cocktail Tomatoes
¼ cup Olive Oil
1 large Branch of Rosemary
Tools of the trade
• Roasting Pan 
• Lid or Aluminum Foil
• Spatula or Tongs
• Measuring cup
• Chef's Knife
• Cutting Board

CHEF TIP
Consider the density while cutting the vegetables, before you cut the vegetables into pieces.

Soft vegetables can be medium-bite-sized these vegetables include: Onion, Steamed potatoes, Summer or Zucchini Squash.

More dense vegetables should be cut smaller: Cauliflower or Broccoli flowerettes, Carrots or Parsnips can be peeled and cut in half length-wise and in half across. Turnips can be quartered.

Asparagus can be left whole, bell peppers can be cut into quarters while small peppers can be kept whole, Cherry or cocktail tomatoes can be kept whole.
  Daily, gluten and sugar-free food
Directions
1. Preheat the oven to 400 degrees.

2. All vegetables are optional: the only thing that won't work is leafy greens.
Wash the vegetables in cold water and cut them according to their density, see Chef Tips.

3. Pour the Olive Oil on a baking sheet or roasting pan and toss the vegetables around in the pan to coat all the vegetables in a little oil. Toss 5 Garlic Cloves at opposite places (1 on the left, 1 on the right, 1 in the middle etc.).

4. Toss Rosemary stem, Thyme stems, Oregano bunch on top of the veggies, or sprinkle with a powder blend like Hertaliana Herblends.

5. Place in the hot oven in the middle rack or under a roast, pull out in 20 minutes and with a spatula or thongs flip them over, the browning takes place on the pieces sitting on the pan.

6. Roast for another 10-20 minutes until browned.

7. If you used fresh herbs remove the herb stems, sprinkle with Kosher Salt.
SERVING AS LEFTOVER
If you have any left overs sprinkle with a little red, balsamic or rice wine vinegar (or lemon juice) and store in the refrigerator. Makes an excellent addition to a salad or sandwich or on top of pizza.



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