Potato Latke Recipe Traditional potato latkes are fried in oil -- a way of cooking our family left behind almost as long ago as we left behind eating animals. My husband Joe was the first to remake the traditional recipes we had grown up with by omitting the eggs and broiling them instead of frying -- and using vegetable spray on the tops as well. When our family went gluten-free I played around |  |
with the recipe some more to completely eliminate flour, and I also found that spraying the tops with oil really wasn't necessary either -- these are virtually oil-free too -- using just a single teaspoon of olive oil on the cookie sheet that makes 30 latkes...(Dr. Goldhammer would you approve these as SOS free?) Vegan, gluten-free, grain-free and just about oil-free too. But most importantly they are really delicious! I still think of these as "Joe's latkes" because it was his original innovation that got us here.
Make a bunch -- this recipes doubles really well and the extras (which we rarely have) freeze really well too. Serve them with applesauce, ketchup or home made sour tofu topping. Click the "read more" to see the recipe below...
Make a bunch -- this recipes doubles really well and the extras (which we rarely have) freeze really well too. Serve them with applesauce, ketchup or home made sour tofu topping. Click the "read more" to see the recipe below...
Ingredients:
5 lbs of organic russet potatoes
2 lbs of onions peeled a cut into large chunks
½ tsp Konjac root (glucomannan) or guar gum
2 TBS ground golden flax seeds
2 tsp olive oil
15 x 20 inch cookie tray
Directions:
1) Peel the onions and cut them into chunks that will fit through a food processor tube.
2) Scrub potatoes and remove eyes (If the eyes are not that developed – do this using a peeler. It’s not necessary to peel the entire potato – just peel enough where the eyes are to get rid of them.) Slice the potatoes lengthwise into chunks that will fit through the feed tube of a food processor.
3) Put potatoes and onions through a food processor fitted with the shredding blade (if you have a choice, choose the blade with the larger sized shred holes.) Alternate chunks of potatoes with onions so that these will be well distributed.
4) Place 2-3 handfuls of the shredded mix into a large fine-mesh strainer and press down hard with your hands to remove as much liquid as possible – repeat this for all the mixture – placing the drained mix into a large dry bowl.
5) Remove 1 cup worth of the potato-onion mixture (this is a good time to grab any larger, pieces of potato or onion that aren’t fully shredded – and use them as part of your 1 cup measure.) Place this into a powerful blender and process until smooth. Then add ½ tsp of the konjac root and process more and then add the 2 TBS of ground golden flax seed and process one last time.
6) Now add as much of the blender mix to the potatoes as necessary (about half of it) to help the potato mixture stay together well when you form your patties. Note: if you use too much of this mix the finished latkes will be gummy inside – so use the smallest amount needed to act like glue that will hold it all together! If you are doubling this recipe, you probably will NOT need to double step number 5. You only need to use a whole cup of the mix in order to have enough volume for the blender to mix it.
7) Using your hands mix everything together very well.
8) Rub 1 tsp of the oil onto a cookie tray, and form little patties using about 3 TBS of the mixture. Make the patties very flat, smooth the edges and place them barely touching onto the tray. (my 15” x 20” tray holds 30 patties.) Broil until tops are brown, flip them over and broil the other side just until nicely brown, then remove to a plate. Repeat for the second tray using the remaining mixture.
5 lbs of organic russet potatoes
2 lbs of onions peeled a cut into large chunks
½ tsp Konjac root (glucomannan) or guar gum
2 TBS ground golden flax seeds
2 tsp olive oil
15 x 20 inch cookie tray
Directions:
1) Peel the onions and cut them into chunks that will fit through a food processor tube.
2) Scrub potatoes and remove eyes (If the eyes are not that developed – do this using a peeler. It’s not necessary to peel the entire potato – just peel enough where the eyes are to get rid of them.) Slice the potatoes lengthwise into chunks that will fit through the feed tube of a food processor.
3) Put potatoes and onions through a food processor fitted with the shredding blade (if you have a choice, choose the blade with the larger sized shred holes.) Alternate chunks of potatoes with onions so that these will be well distributed.
4) Place 2-3 handfuls of the shredded mix into a large fine-mesh strainer and press down hard with your hands to remove as much liquid as possible – repeat this for all the mixture – placing the drained mix into a large dry bowl.
5) Remove 1 cup worth of the potato-onion mixture (this is a good time to grab any larger, pieces of potato or onion that aren’t fully shredded – and use them as part of your 1 cup measure.) Place this into a powerful blender and process until smooth. Then add ½ tsp of the konjac root and process more and then add the 2 TBS of ground golden flax seed and process one last time.
6) Now add as much of the blender mix to the potatoes as necessary (about half of it) to help the potato mixture stay together well when you form your patties. Note: if you use too much of this mix the finished latkes will be gummy inside – so use the smallest amount needed to act like glue that will hold it all together! If you are doubling this recipe, you probably will NOT need to double step number 5. You only need to use a whole cup of the mix in order to have enough volume for the blender to mix it.
7) Using your hands mix everything together very well.
8) Rub 1 tsp of the oil onto a cookie tray, and form little patties using about 3 TBS of the mixture. Make the patties very flat, smooth the edges and place them barely touching onto the tray. (my 15” x 20” tray holds 30 patties.) Broil until tops are brown, flip them over and broil the other side just until nicely brown, then remove to a plate. Repeat for the second tray using the remaining mixture.
