What’s a Jew to do when you’re gluten and grain free and you just CAN’T live without latkes for Chanukah? Traditionally you add flour to the mix, but I have discovered that they are just as tasty without.
I know what you’re thinking “They must not stay together!”
Well, I’m here to tell you they do and they have. I was so excited to have latkes I made them Tuesday night, the night before Chanukah started! So for those of you who thought your latke days were behind you, here’s my recipe:
Gluten free/Grain free Potato Latkes
4-5 medium potatoes, thoroughly scrubbed and cleaned
1/2 red onion
Oil for frying (I use olive oil)
Applesauce or sour cream
Grate potato and onion; either using a box grater or a food processor. Place a large handful of the potato/onion mixture in a tea towel and twist/squeeze the water out. Place In a large bowl. Continue until you have done this to all the potato/onion mixture.
Add salt and eggs. Stir to combine. Coat the bottom of a pan with olive oil. Heat over medium to medium-high heat. The oil must be hot to cook the latkes properly. Add a spoonful of potato mixture to the hot oil and press down to make a patty. Depending on the size of your pan (and patty’s) you can make 3 or 4 at a time.
When the underside is brown and crispy flip your latke. Cook until this side is brown and crisp. To keep them warm place them on a wire rack on a cookie sheet in a 250 degree oven. Continue until all the potato mixture is gone. While cooking you will need to add more oil. Be sure it heats up before you add your next latke to avoid a greasy mess. Serve with applesauce or sour cream, or both!
I prefer my latkes with applesauce, my kids prefer sour cream. Surprisingly we actually had a couple leftover and they made an excellent breakfast (after heating them in a 350 degree oven).
And even with the leftovers I sadly have no photographic evidence due to my overwhelming joy over having a gluten free, grain free latke.
What’s for dinner at your house?
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Hi everyone! I’m Penni’s sister, Marissa, and am happy to contribute a recipe that we adapted to be gluten free/grain free.
Here’s the original recipe and instructions (which was recently being shared on FB):
One Bowl Apple Cake – This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil 6 medium Gala or Fuji or Honey Crisp apples
2 cups all purpose flour
2 teaspoons baking soda
Directions: Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×13 or two 9″ round pans. Bake for approximately 55 minutes.
I simply can’t make a recipe exactly following directions anyway, so it was fun to convert this. And I couldn’t imagine making this without using some brown sugar, so that was one of our changes. Here’s our new gluten free/grain free recipe:
1 cup sugar
3/4 cups brown sugar
2 heaping teaspoons cinnamon
1/2 cup oil (we used olive oil)
6 medium Gala or Fuji or Honey Crisp apples (we used some Honey Crisp, some ???)
2 cups all almond flour
2 teaspoons baking soda
We followed the rest of the directions (but added some small chunks of butter to the top), baking ours in a 9×13 pyrex pan. The ‘cake’ tasted great!! Definitely didn’t have a cake consistency though, maybe more of a wet crisp? Perhaps next time we’ll use a thickener and maybe some more almond flour. It was definitely worth making, and worth making again! Hope you like it!
If you’re like me you’re always looking for a new way to prepare chicken. Let’s face it, chicken is a great lean protein, but after a while it can get really boring to eat. As a matter of fact I went through a period of almost 5 years where I didn’t eat chicken at all! I was that sick and tired of eating it. So earlier this week I was trying to decide what to prepare for dinner. I had some chicken breast tenders in the fridge (Nature’s Promise tenders were on sale when we were shopping). I started looking through my cabinets and decided to concoct a one pan meal made with the chicken, artichoke hearts, sliced black olives and diced tomatoes.
Well, it turned out delicious! Luckily there was some leftover and believe it or not I ate it for breakfast…..yum! I decided to go with a more Mexican flavor and used Adobo in place of typical Italian herbs. This is an easy, quick, one pan meal, here’s how I did it.
WW Chicken Dinner
1 lb. chicken tenders (or diced chicken)
1 can quartered artichoke hearts, drained
1 small can sliced jalapeno infused black olives, drained
2 cans of diced tomatoes (I prefer Hunt’s no salt added)
salt and pepper to taste
Salt and pepper the chicken breasts and sauté in a pan with coconut oil (or olive oil). Add the rest of the ingredients, stir, and simmer until hot. Adjust seasoning to taste.
I ate this with a side of smashed cauliflower and it was delicious! Let me know if you like it. What’s for dinner at your house?