RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Latkes: Potato, Wheat Free - pareve
With Mariel, my younger daughter, being on a special diet, I had to make the latkes wheat free. I used bread crumbs made from the rice bread I bake for her, and for additional thickening, I used a kind of flour called Sweet Rice flour. It's used in sauces and coatings in Korean recipes, and can be found in Korean/Asian markets. I can honestly say that those were the best latkes I have ever had in my life. Here's a bit more detail: 6 medium sized potatos, washed but not peeled 3 slices dried rice bread (home baked, not commercial). If you're using a bread machine with a tall pan to bake your bread, the light crumbly part at the top of the loaf works best. 1/4 cup sweet rice flour 4 or 5 rice crackers, tamari or vegetable flavor 1 small onion 2 eggs 1 tsp salt water with rice vinegar Shred the potatoes and the onion in your food processor. Place in large bowl filled with water, with a splash of the vinegar added. Set aside. After shredding the potatoes, rinse and dry your food processor. Put in the steel blade, and grind the bread and crackers to a fine crumb. Set aside. Remove potato/onion from water. Set in a colander to drain, and let the starch in the water settle. After it has mostly settled, carefully pour the water off, leaving mostly starch. Return 1/2 the potato/onion to the starch, and mix in. Add all the other ingredients, mix well. Put the 1/2 of the potato/onion shreds in the food processor, puree to a paste, then add to the mixture. Mix all together, then allow to stand for a bit until thick. If needed, add a bit more of the sweet rice flour. Fry as you would any latkes. These were wonderful. --- Blanche Nonken - www.bigfoot.com/~momblanche Penn State Master Gardener, County Cooperative Extension Gardening Questions? Just ask. Any opinions expressed herein are my own, unless I borrowed them. Unsolicited commercial email will be ignored, tossed, and/or complained about -- and I won't buy anything from you.
