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)

Whale of a Meal     easily made VEGAN                


Whale of a Meal

   242-Turkey 298-Beef 100-Shroomwhale Calories                                                                 

Sugar-free Gluten-free Dairy-Free Recipes
  Nautical themes, especiallyWally the Whale gets boys and girls to the table fast. This is a fun shape for any ground meat or for a Portobello Shroomwhale.

Wally is a very healthy full balanced meal that encourages tales of whales in the ocean.

4 oz Organic Ground Beef or Turkey, or               Portobello Mushroom
1 large Egg, beaten
1 TBS gluten free bread crumbs
1 small Grated Carrots
1 large Portobello Mushroom, in place of meat
2 small (Blue) Potatoes, steamed
1 Cherry or Cocktail Tomato, yellow if possible
1 TBS Corn Kernels or Jicama, raw
1 handful Baby Organic Spinach
1 Raisin or pea, for Wally's eye

 'Blue Potato Sky' substitutes can be mashed white potato, turnips or cauliflower clouds.
Even a grain or humus sky can support a tomato sun. Broccoli or kale water can be in place of the spinach.

To make a Wallyshroom: Snap off the stem of a large Portobello mushroom and scoop out the gills with a teaspoon. Cut off the curved edge of the mushroom and cut the Big Fish face, fins and tail shape with kitchen sheers.
Stuff it with Smashed Beans seasoned with grated onion and garlic and carrot, 1teaspoon of Hertaliana or flavoring of your choice. Skip steps 2 and 3, continue with Step 4. 
Cook the Shroomfish first if making a mixed batch, place it scooped side first on the pan.
Cook until browned (about 4 minutes) turn over with a spatula.
Cook on the smooth side for about 3 minutes until golden.
Place on a paper towel to drain.

Cherry or Cocktail Tomato Sun is a serving of citrus fruit.
Tools of the trade
  • Small Bowl
  • Medium Bowl                                 
  • Oven Proof Spatula
  • Kitchen Sheers (for Portobello Mushroom)
  • Grater for carrot
  • Fry Pan
  • Spatula
  • Sauce Pan
  • Slotted Spoon or Fork
  • Potato Masher or Fork
  • Steamer - optional for potatoes

Steam the potatoes (shown with blue potatoes) 15- 20 minutes until tender, can be done days in advance. 

Blanch the baby spinach by covering it in cold water in a sauce pan on high heat. As soon as it comes to a boil take it off the heat and let sit for 2 minutes. Drain the spinach by removing it with a slotted spoon or fork.

  Daily, gluten and sugar-free food
1. Begin with Steamed Potatoes, which can be done days in advance.
Steaming will take about 20 minutes, cook until piercing with a skewer easily glides through the potatoes.

2. In a medium bowl blend your meat with one beaten egg and the gluten free breadcrumbs. Add the grated carrot. Squish with your hands and get it all mashed together. Should be a wet mix. 

3. Put a large fry pan on medium high heat on the stove with enough grape seed oil to cover the bottom.

4. Form your burger shape, begin with the body like a football. Next pat out the dorsal fin and the bottom fin that is usually under the water, on the bottom.

5.  For the tail think 'mermaid'. For the head elongate the the face and lower the bottom jaw because a shark opens his mouth from bellow the water line.
Put the corn 'teeth' in place before you put the shark onto a baking pan that has been coated with a cooking spray.

6. Carefully place the burger shark onto the hot oil in the pan.

7. While Wally is cooking clean the spinach and put it in a sauce pan on the stove with enough cold water to cover the spinach. Bring to a boil and take off the heat.
let sit 2 minutes drain by removing with a slotted spoon.

8. If the potatoes are cold reheat them in a microwave for 1 minute, peel them with a spoon. Mash the potatoes with a fork to keep some of the texture, place the mashed white potato cloud or blue potato sky onto the serving plate.

9. Lay Wally the Whale on top of the mashed potato sky and place a small piece of a raisin or pea as the eye over the mouth.

10. Place the spinach ocean around the bottom of Wally the Whale and the tomato in the 'skyline' as the sun.

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