GF DF Carrot Brown Rice Latkes

GF DF Carrot Brown Rice Latkes

Ingredients

3 lbs. carrots, peeled and grated
1 cup brown rice, cooked
1/2 onion, finely chopped
1 egg
1 orange pepper, finely chopped and drained
2 tsp baking soda
1 tsp ginger
1 tsp garlic
1 tsp cilantro
1/4 tsp salt

Instructions

Combine the brown rice and a handful of grated carrots in a food processor and blend until a paste forms. Add to bowl and mix the rest of the ingredients by folding them together with your hands.
The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.

Cover the bottom of a cast iron pan with oil. Heat on high for a few minutes, then drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.

curry raisin oatmeal

Ingredients

1 cup oats
4 cups vegetable broth
1 medium zucchini, shredded
1 tsp curry powder
1/2 cup raisins
salt and pepper to taste

Instructions

Cook the oats and zucchini in the stock for 10 minutes. Add the raisins and curry powder and cook for another 10 minutes or until the broth has boiled down a little.


Makes about 4 servings

Sausage with sauerkraut and apples

Sausage and cabbage for New Year's Eve with a wonderful Spanish wine from Jinny.

Sausage with sauerkraut and apples

Ingredients

4 medium Italian sausages
1 small onion, cut in half circles
1 tsp caraway seeds
1/2 cup apple cider
1 cup sauerkraut
2 apples, cut into thin slices

Instructions

Brown the sausages. Remove the sausages and saute the onions until golden brown. Add the sausages again along with the apples and cabbage. Pour the cider over everything. Cover and cook on medium heat for 15-20 minutes until the cabbage is translucent.

Apple Pear Noodle Kugel

GF DF Apple Pear Noodle Kugel

10 oz. package of GF wide noodles (I used Seitenbacher Gluten-Free Golden Ribbon Gourmet Pasta)
4 tbsp buttery spread
2 pears, grated
2 apples, grated
1 tsp lemon juice
1/4 cup agave nectar
1 cup golden raisins
1 tsp vanilla extract
3 tsp cinnamon
2 tsp golden flax seed meal
4 tsp hot water
1 cup coconut milk
1/4 cup maple syrup
more cinnamon and butter

Preheat oven to 350°F. Mix the lemon juice with the grated pears and apples so that they don't brown while waiting. Cook the noodles.

While waiting for the noodles to cook, grease a regular-sized pie pan or 11x7 baking dish with 1 tbsp of the buttery spread. Next, make a flax seed slurry by combining the flax seed meal with the very hot water. Let this sit for at least five minutes or until it thickens.

Drain the noodles in a colander, then mix in the rest of the buttery spread.

Stir the agave, raisins, vanilla and cinnamon into the pear-apple mixture.  Add the flax seed slurry, then the coconut milk and stir to combine. Be gentle, as the noodles break easily. Transfer to the pan.

Combine the maple syrup with a half teaspoon or so of the maple syrup and spread the  mixture over the top of the kugel. Dot with butter.

Bake for one hour or until the top is golden brown and the sides are bubbling. Cool for another hour to set.

Serve warm.

GF DF sweet potato latkes.

GF DF Sweet Potato Black Bean Latkes

Ingredients

3 large sweet potatoes, peeled and grated
2 14 oz. cans organic black beans
1/2 cup onion, finely chopped
1 red pepper, finely chopped and drained
2 eggs
1 cup oat flour
2 tsp baking soda
1 tsp cumin
1 tbsp cilantro
1/4 tsp salt
1-2 tbsp vegetable broth

Instructions

Combine ingredients in a bowl. The latke mixture should be moist enough to form into a patty easily. If it is too wet, squeeze the excess liquid out between your hands. Scoop the latke mixture in your hands, pressing to shape into a nice-looking patty. Be sure not to make them too big or they will fall apart more easily.

Cover the bottom of the pan with oil. Drop a small piece of the mixture into the pan. When it starts to sizzle, it's hot enough to fry a latke. When the pan is full of sizzling latkes, reduce the heat to medium and cook until the undersides are browned (about five minutes). Turn the latkes over and cook another five minutes or so until each side is a nice, golden brown.

Notes

Serve with a choice of applesauce, sour cream, or even cranberry apple relish. It also tastes wonderful topped with pulled beef brisket.

And then have some carrot latkes, which look almost exactly like the sweet potato ones. They also taste amazing with cranberry apple relish.

GF DF Chocolate Walnut Rugelach

GF DF Chocolate Walnut Rugelach (adapted from Gluten Free Girl)
For the dough:
1/2 cup brown rice flour
2/3 cup cornstarch

1/4 tsp kosher sea salt
2 tsp xanthan gum
4 oz. coconut milk (the thick part)
4 oz. buttery spread
1 egg
1 tbsp water

For the filling:
1 1/4 cup walnuts
1 cup DF GF chocolate chips
1/4 cup apricot spread

Instructions

Combine the dry ingredients by putting them in a food processor and pulsing a few times.  Add the coconut milk and buttery spread and mix until it starts to form giant curds.

Divide the dough in half and shape each into a ball. Cover each dough ball with plastic wrap and put them in the fridge for about 15 minutes so that they are hard enough to shape more easily.

Preheat the oven to 350°.

Combine all the ingredients for the filling in a food processor and blend until it forms a paste. 

Roll the dough out between two pieces of parchment paper. Try to roll it out in the shape of a rectangle, but if the dough decides to go in different directions than planned, just tear off the offending pieces and smoosh them where they were supposed to go. Even it out again with a rolling pin. To make a nice rectangular shape, cut off the rough edges with a knife and save the extra dough bits for later.

Spread the filling over the dough, leaving about a half inch of space at the ends. To roll the dough, lift up the parchment paper a bit and encourage the dough to roll forward. Once the edge has lifted off the paper, use your fingers to gently roll the dough. Be careful not to roll too tightly or the dough might separate and leave little holes (which can be patched up with the reserved dough).

Make an egg wash by mixing the egg and water together. Brush the logs with the wash and sprinkle with the cinnamon-sugar mixture.

Bake for about 45 minutes or until the tops are slightly golden brown. When the logs have cooled, cut them into slices. Tip: Run a sharp knife under very hot water. This keeps it from flaking so much when you slice them.

Share with friends.

Note:
The original recipe calls for potato flour.

White Tea Turkey Kale Soup

White Tea Turkey Kale Soup

1 16-oz. box of Imagine No-Chicken Broth
1 16-oz. box of Imagine Vegetable Broth
2 turkey thighs (about 1 lb.)
1/4 cup brown rice flakes (or just brown rice)
1/4 cup brown lentils
olive oil
1 large yellow onion, chopped
1 tsp minced garlic
1/2 teaspoon minced ginger
2 cups of mini bella mushrooms, chopped
5-7 small kale leaves (or more, to taste), cut into small pieces
olive oil
3 white peony tea bags

Pour both boxes of broth in a large pot. Add a cup of water and heat to a boil. Add the brown rice flakes, lentils, and 2 turkey thighs. Reduce heat to medium.

Meanwhile, saute the onion in about a tbsp of olive oil on medium-low heat until translucent. Stir in the garlic and ginger and cook for another couple of minutes.

Take a large mug and scoop out a cupful of the broth. Take out the turkey, which should be almost cooked, and set it aside. Add the teabags to the broth and let steep for about 10 minutes. 

Add the onion mixture to broth. Cut up the turkey and add back to broth. Add the kale and the tea mixture (discard the tea bags).

Saute the mushrooms in another tbsp of olive oil and set aside.

Cook on medium-low heat for 10 minutes. When the rice and lentils are soft, the soup is ready. Add the mushrooms and serve. 

Tomato Coconut Soup

 

Creamy Tomato Soup

4 sun-dried tomatoes

1 large onion, chopped

5-6 medium tomatoes, chopped

1 cup coconut milk

dash of red pepper flakes

a handful of fresh cilantro

1 tbsp olive oil

salt and pepper

Cover the sun-dried tomatoes with boiling water. Let them soften for about 15 minutes.

Meanwhile, saute the onion in the olive oil until soft and translucent. Add the chopped tomatoes and cook over medium heat until the mixture boils. 

Chop the dried tomatoes and add them to the mixture, along with the coconunt milk and red pepper flakes. Reduce heat and simmer for 30 minutes. Stir in the cilantro and add the salt and pepper to taste. 

This also makes a nice, creamy sauce to put over pasta. 

Apricot Walnut Muffins (gluten free and dairy free)

 

Apricot Walnut Muffins

Ingredients

1 cup almond milk + a little extra
1 tsp apple cider vinegar
1 cup dried apricots
1 cup walnuts
1 tbsp agave nectar
1 cup brown rice flour
1 cup white rice flour
1/2 cup glutinous rice flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut palm sugar
dash salt
3 large eggs
1/2 cup coconut oil
2 tbsp olive oil or grapeseed oil

Instructions

Heat the oven to 350.

Make the "buttermilk" by adding 1 tsp apple cider vinegar to 1 cup of almond milk. Let this sit for about 10 minutes.

Blend the walnuts, apricots, and agave nectar in a food processor until a paste forms.

Stir the flours, baking powder, baking soda, sugar, and salt.

Whisk the eggs, the "buttermilk " and oil. The mixture will be clumpy; that's okay. Stir this into the flour mixture. Add the walnut-apricot paste and stir until well blended together.  I usually have to add about two tbsp of almond milk to get the right consistency.

Bake for 30 minutes or until a toothpick comes out clean. Cool on a rack for about 15 minutes, then turn the silicone pan upside down to pop the muffins out onto a tray.

Makes 12 muffins. 

Chicken Peanut Stew

Chicken peanut stew

Ingredients

2 carrots, sliced
1 onion, cut into small pieces
2 medium potatoes, cut into 1-inch cubes
olive oil
1/4-1/2 cup vegetable broth

1 lb. boneless chicken thighs, cut into 1-inch pieces

1 large tomato

1/2 cup peanut butter (no added sugar or sweetener)

1/2 cup peanuts 

1 lb. spinach

tomato for garnish

Instructions

Sauté the carrots, onions, potatoes with a little olive oil. Add the vegetable broth and simmer for about five minutes. Add the chicken thighs in a layer on top and simmer for another ten minutes, or until the chicken and potatoes are cooked through. Add more vegetable broth if necessary. 

Stir in the tomato, peanut butter and peanuts and cook until the mixture becomes creamy. Add the spinach and stir until it wilts.

If the mixture is too thick, add more vegetable broth or water until it reaches the desired consistency.

*Coloration may vary depending on what kind of peanut butter you use. Try to find peanut butter that doesn't have any added sugar. 

Gluten-free Peach Cobbler

I found a healthy recipe for a GF cobbler at Roostblog that I adjusted to my tastes. The almond flour gives the cobbler a buttery flavor without actually having to add butter. It is a bit runny on the bottom from all the juices cooking under the crust, but it feels a lot healthier and fresher than my grandmother's gooey sugary filling.

Gluten-free Peach Cobbler 

Ingredients

1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup melted butter
1 tbsp honey
1 tsp vanilla extract
8-9 peaches
1 tsp cinnamon
1 tsp nutmeg
2 tbsp honey
1 tsp cornstarch

Instructions

Mix dry ingredients, then wet ingredients. Combine and form into a ball with slightly wet hands. Put the dough ball between two pieces of parchment paper and flatten with your fingers. Roll out the dough with a rolling pin until it a big enough circle to fit over a 9-inch pie pan. Chill for about a half an hour.

Heat the oven to 350 F. Butter a 9-inch pie pan.

Slice the peaches (peel them if you want to) and mix with the rest of the ingredients. Arrange in pie pan. Take the crust out of the fridge and remove the top piece of parchment paper. Turn the other piece with the crust on it upside down on top of the peaches. Peel off the parchment slowly and carefully and fix any pieces that may have broken off. If it doesn't fit, it's easily patched together.

Bake for 35-40 minutes. Keep an eye on it because almond flour burns quickly. You might want to cover it for the last 15-20 minutes to keep it from turning too dark, or at least cover the edges with a ring of aluminum foil.

Let cool for 30 minutes. If it's too juicy, use a slotted spoon to drain it before you put it on the plate.

Derby Cake

Derby Cake

Ingredients

1 cup almonds
1 1/2 cups deluxe mixed nuts (unsalted)
1/2 - 3/4 cup chocolate chips
1/2 cup brown rice syrup
1/2 cup sugar
4 pieces of Ghirardelli chocolate baking bar, chopped
1/2 tsp baking soda
1 tsp almond extract
3 eggs

Instructions

Finely chop nuts in blender. In a bowl, stir everything together. Pour into greased pie pan. Bake at 375 for 1 hour. Cool for 15 minutes or so, but don't wait too long. It tastes best warm. 

Gluten-Free Banana Pear Cake

Gluten-Free Banana Pear Cake

Ingredients

2 cups white rice flour
3 tsp baking powder
dash salt
1/2 cup Earth Balance buttery spread
1/2 cup sugar
4 eggs 
1 mushy banana
2 mushy pears
1 apple

Instructions

Preheat oven to 375 degrees F.

Mix the fruit, butter and sugar in a blender until smooth. Stir in the eggs.

I added a 1/4 cup of poppy seeds to this one.

Combine the flour, baking powder and salt in a large bowl. Stir in the fruit mixture until blended. This would be the time to add coconut flakes, poppy seeds, nuts, dried fruit, chocolate chips or whatever else you have handy. Or not.

Pour into an 8x8 pan that has been well greased with coconut oil. Bake for 1 hour or until an inserted toothpick comes out clean.

Cool for about 10 minutes, or as long as you can. Eat.
Then try to stop.

Note

This is a recipe that can be used for just about anything--cakes, loaves, cupcakes, etc. using whatever kind of fruit you need to get rid of. I've baked it with 3 bananas, with apples, with pears, with raisins, with nuts. It all tastes good.

I've also used different flours, but the rice flour seems to give it the best consistency. White rice flour mixed with brown rice flour works fine too. Skimping on the eggs doesn't work well. I tried it with egg replacers and the consistency wasn't as good, plus it was kind of goopy. I also tried using just egg whites without much success. Once I tried it without sugar at all, but it was pretty plain.

My advice--stick with the recipe for the first six ingredients, then mess around with the rest to your heart's content.

GF Hamantaschen

GF Hamantaschen

Ingredients

1 cup almond flour*
1 cup GF all-purpose flour mix
1 tsp baking powder
1 tsp xanthan gum
1/4 cup buttery spread, softened
1 tsp honey
6 tsp almond milk
a little olive oil 

Filling
2 small packages of blueberries
1 tbsp corn starch
1 tbsp brown rice syrup or honey

Instructions

Mix dry ingredients. Mix wet ingredients. Add wet to dry.
Chill for 1 hour, but not much longer than that. I left mine in the fridge for 24 hours and it got positively flakey.

For the filling, put the blueberries and honey into a small pot and cook on low heat until the blueberries start to pop and the liquid is released. Add the cornstarch and whisk it in until it disappears. Cook for a few more minutes, then take off the heat and let cool. 

After waiting an hour, divide the dough in half and roll into 2 balls. Brush a ball with a little olive oil if it seems too crumbly, then roll it between two sheets of wax paper until less than 1/4 inch thick. I used a beer glass to cut them into circles. Twist the beer glass to release the dough.

Place dough circle on a cookie sheet and add about a teaspoon of the filling. Pinch one side together, then pinch the two other sides together. It may take a little creative pinching to do this, but remember that it can always be smoothed out when you're done.

*I have a feeling that the recipe would be less crumbly without the almond flour and would probably work just fine with just using 2 cups of GF all-purpose flour.

Cranberry Sunflower Seed Crunch

Sunflower Cranberry Crunch

2 cups sunflower seeds
¼ cup sesame seeds
2-3 tbsp coconut milk
2-3 tbsp cocoa powder
1 cup dried cranberries
¼ cup brown rice syrup

Pulse seeds and coconut milk in blender until a smooth paste forms. You may have to stop it and stir it a little, as it has a tendency to form a big glob on one side. Add a little more coconut milk to make it blend better, but not too much so that it gets goopy. Spoon it into a bowl.

Pulse the cocoa powder, syrup and dried cranberries in blender until it looks mixed together and the cranberries look cut up.

Combine the seed mixture and the cranberry mixture. Roll into a ball and then flatten on a cutting board. Use a cookie cutter or biscuit mold to cut them into circles (or other shapes). Transfer these to a silpat baking sheet.

Cook for about 15 minutes at 325, then turn them over and cook for another 15-20 minutes. Both sides should be light brown.

*info from http://www.whfoods.com/

GF Chicken Tortilla Casserole

Chicken Tortilla Casserole

Instructions

1 lb. chicken (cut into small pieces) or ground chicken thigh
1 red pepper (chopped)
1 orange or green pepper (chopped)
1 can black beans, rinsed
1 small onion (chopped)
1/4 tsp cumin
1/2 tsp coriander
1/4-1/2 bag corn tortilla chips or corn tortillas
olive oil
2 tbsp tomato paste
1-2 tbsp almond milk
vegetable broth
1 tomato (cut into small pieces)

sour cream (optional)
cheddar cheese (optional)

Instructions

Preheat oven to 350.

Brown the chicken in a little olive oil. Stir in the tomato paste and gradually add in about 1/4 cup of vegetable broth. Stir in the cumin, peppers and onions. Cook on low heat while preparing the black beans.

Plop the black beans into a saucepan and smoosh to the sides with a spoon so that the mixture gets mushy. Add a little olive oil, a few teaspoons of chicken or veggie broth and the cilantro. Lower the heat and let it thicken, adding more chicken broth if necessary.

Make sure both mixtures are moist so that the casserole isn't too dry.

Crush the tortilla chips and add a layer to the bottom of a round casserole dish. Add a layer of the chicken, a layer of crushed tortilla chips, a layer of black beans. Keep adding layers until you run out of black beans and chicken.


Here's the part where you can add the cheese if you like. I didn't, but when I did before it added a nice crust to the top. If you add the cheese, don't cover the dish when you put it in the oven.

Cover and bake for 45 minutes. Sprinkle the tomatoes on top before serving.
---------------------------------------

Original recipe:

Viva La Chicken Tortilla Casserole

(from Hilarie Wasserman via Charlotte Spellens)
Ingredients:

one pound grated cheddar cheese
4 packages boneless chicken breasts

1 package of Lipton dry onion soup

1 can of green chili salsa

1 can of cream of chicken soup
1 can of cream of mushroom soup(OK to use 2 cans of the same flavor)

2 cups of evaporated canned milk

1 cup sour cream

1 onion grated

1 green pepper chopped
1/4 cup of chicken stock or chicken bouillon

1 dozen corn tortillas



Method:

1.  Wash the chicken breast.  Season with 1 package of Lipton dry onion soup.

2.  Arrange the chicken on a baking sheet. Cover the whole baking sheet with foil.  Bake for 1 hour. 

3.  Microwave Method instead of oven method.
Bake the chicken breast in the microwave oven for approximately 10 minutes on full power.  Be sure to cover the chicken breast. Check the chicken breast about halfway through to be sure they aren’t drying out or cooking unevenly. The cooking time may differ depending on the wattage of your microwave.

4.  When the chicken breasts are cooked completely, slice them into strips.

5.  Mix the following-Use a blender if you have one:
  green chili salsa, 1 can cream of chicken soup, 1 can of cream of mushroom soup, 2 cups of evaporated milk, 1 cup of sour cream.


Putting the casserole together:

1.  Use a 9 by 13 baking dish. Spray with cooking spray.

2.  Cover the bottom of the dish with the 1/4 cup of chicken broth or water.

3.  Tear each corn tortillas into three or four pieces. Arrange the tortillas to cover the bottom of the pan.

4.  Cover the tortillas with a layer of the sliced chicken.

5.  Cover with a layer of the cream soup mixture.

6.  Sprinkle the grated cheddar cheese over the soup mix.
  Repeat steps 3, 4, 5, and 6 until the casserole dish is filled with all the mixtures.

7.  Cover the top of the casserole with more grated cheese.
 Let sit for 24 hours so the flavors mix.

8.  Cover the entire casserole top with foil.
9.  Bake at 300˚ for 1 and one half hour.
Serves 12

Russian Cabbage Soup

Russian Cabbage Soup

Ingredients

1/2 a head of cabbage, cut into small pieces
3-4 carrots, sliced
1/2 an onion, diced
olive oil
1/2 box of Beef Broth
2 cups water
1/4 cup beef, cut into small pieces
1/4 tsp caraway seeds
1/2 tsp apple cider vinegar
salt and pepper to taste
1 clove of garlic per bowl, minced (optional)
sour cream or almond milk (optional) 

Instructions

Saute carrots, beef, and caraway seeds in olive oil until they are slightly browned. Add to pot. Saute the onions until they are translucent, then add them to the pot. Pour the beef broth and water over them. Heat to a boil, then turn down to a simmer. Add the cabbage and vinegar. Season with salt and pepper.

Cook on low heat for 45 minutes or until the carrots are soft and tender.

Ladle into bowls. Stir in a dollop of sour cream (or a teaspoon of almond milk) and minced garlic.

Note

I added almond milk to my bowl instead of sour cream to make it a little creamier, and was surprised at how much of a difference it made. It really brought out the flavors of the cabbage and caraway seeds.

Brussels sprouts with Bacon and Pecans

Brussels Sprouts with bacon and pecans

Ingredients

1/4-1/2 cup pecan halves
1 lb. brussels sprouts (cut in halves)
2-3 tbsp buttery spread
3-4 strips of thick bacon
2-3 tbsp chicken broth

Instructions

Cook the bacon and break into small pieces, removing some of the fattier bits. Cook the pecan halves in butter for a few minutes, being careful not to brown them. Cook the brussels sprouts with the bacon for a minute or so, then add the chicken broth and cover. Stir occasionally. Sprouts are done when they are no longer crunchy. Stir the pecans in and serve.

Zucchini Latkes

Zucchini Latkes

Ingredients

4 medium zucchini (grated)
1 large onion (grated)
2 egg replacers
1 egg
1 tbsp baking powder
1/2 cup oat flour
pepper
peanut oil

Instructions

Grate zucchini by hand (or use a food processor) and place it all in a colander. Sprinkle a little salt over it and mix it in. Leave the mixture to drain for about ten minutes and then squeeze out the excess water by pressing with your hands.

Mix the ingredients-the mixture should look a little like pancake batter (except with lots of zucchini in it).

Heat about a 1/2 inch of peanut oil in a large frying pan or wok. Add a bit of latke batter to the pan.

Form the batter into balls, then squeeze out any excess water by flattening them between your hands. Place the flattened pieces onto a tray. When the batter in the pan begins to sizzle, scoop the latkes with a spatula and gently insert into the hot oil. Turn the heat down to medium-high. The latkes are ready to turn over when the sides turn golden brown. Brown on both sides, then transfer to a paper towel to drain.

Potato Latkes

Potato Latkes

Ingredients

5 lbs. potatoes
3 onions
6 eggs
1 1/2 cup oat flour
2 tsp. baking powder

Instructions

Peel and grate the potatoes and onions by hand. Drain in a colander to remove excess water. Pressing down on the mixture helps.

Transfer the potato-onion mixture to a large bowl. Beat the eggs and add them to the "batter." Stir in the flour and the baking powder. The mixture should look slightly thick.

To fry:
Add about 1/2 inch of vegetable oil (olive oil or canola oil) to a large frying pan. Add a small piece of the batter to test. One potato grating works well. While waiting for the oil to heat up, shape the batter into patties. The best way to do this is to scoop a golf-ball sized bit of batter into your hands, mold it and then squeeze the excess water out. Don't squeeze it all out, though, or the latke won't stick together. 

When the potato grating begins to sizzle, it's time to add the batter. Use the spatula to scoop up the latke and carefully place it into the hot oil. Turn the heat down to medium-high. It may take a little experimentation for just the right heat level. The latkes are ready to turn over when the sides are a golden brown. If the sides are brown but the middle isn't, that probably means the heat is on too high. After the latkes are flipped, continue to brown for another couple of minutes.

When both sides are browned, transfer them with a slotted spatula to a plate lined with paper towels. The paper towels will probably have to be changed a couple of times because of all the oil, so make sure to have plenty of them on hand. 

Notes

Keeping the grated potatoes mixed with the onions keeps the potatoes white. Otherwise they will turn a brownish-gray. 

Types of pans: cast iron works best, but teflon works just fine too.

The latkes can be kept warm on cookie sheets in a 200 degree oven. They are best and crunchiest when fresh.







Here is the original (totally not gluten-free) recipe that I've stained with latke batter over the years:



Hilarie's Potato Latkes

Serves 4-6     Serves 12-18    Serves 16-18

6 potatoes       18 potatoes      24 potatoes
            (note: use whiterose potatoes)
1 onion              3 onions          4 onions
2 eggs               6 eggs             8 eggs
1/2 c. flour          1 1/2 c. flour  2 c. flour
1 tsp. salt          3 tsp. salt      4 tsp. salt
1 tsp.b.powder  2 tsp. b. pwd. 3 tsp. b.p.
METHOD:
Grate potatoes very fine by scraping the peeled potatoes against the smallest hole opening on a hand grater.Use a grater with a handle and four sides that stands up to make it easier. OR grate potatoes in a food processor, using the steel blade.  Put the potatoes in the processor in small cubes with the onion, doing several batches at a time.  Drain each batch in a food strainer to remove the excess water. A mesh colander
works well.  Transfer the grated potatoes and grated onion to another bowl.  Beat the eggs and salt and add them to the potato/onion batter.  Stir in the flour and the baking powder.
TO FRY:
Heat vegetable oil in a fry pan.  Be sure to coat the pan well.  An electric pan works well or a regular pan on the stove.  When the oil sizzles (about 375˚) drop the batter by large spoonfuls into the oil.  Brown on both sides.  Drain on paper towels.  They can be made ahead and kept warm on cookies sheets in a 200˚ oven.  They can be made ahead, frozen, and re-baked.