Englishでもクック・イート・シェアを見ることができます
閉じる
クリックして評価する
1件の評価投票 | 2450回のアクセス

This is a very crispy latke with a small, creamy center. These can be made gluten free and egg free. I strongly prefer the egg replacer over eggs. Egg Replacer is a tapioca starch product that helps bind the potato mixture. It can be found at Natural Food Stores and lasts forever.

Read through directions carefully before preparing. You will need a colander set over a mixing bowl to allow the mixture to drain

準備時間:
調理時間:
分量: 50 Latkes
タグ:

材料

Cost per serving $0.06 詳細を見る

作り方

  1. Heat ½ inch of peanut oil or safflower oil in a large cast iron skillet or wok until very hot but not smoking.
  2. Using a food processor and the grating or julienne blade, shred potatoes, saving pieces that don’t julienne. Remove a handful of julienned potato at a time. Squeeze liquid from potato into a medium bowl and transfer the potato shreds to a large bowl. Repeat with the rest of the potatoes. Pour the liquid remaining in the processor into the medium bowl. Place chopping blade in the processor and add the saved potato pieces. Coarsely chop, squeeze out liquid and add chopped potato to the large bowl.
  3. NOTE: If your potato mixture is cold – mine normally is because my kitchen is very cool, spread the shredded potato mixture onto a plate and microwave just until barely warm, about 1 minute. Continue with recipe.
  4. If using egg replacer combine with 4-5 Tb potato water. Stir to combine and add to the shredded potato. If using eggs, beat well and add to potatoes. Dump remaining water from the medium bowl and scrape the starch that remains into the grated potatoes. Add the remaining ingredients to the potatoes and mix well with your hands until everything is blended. Transfer latke mixture to a colander set over a bowl.
  5. Use about 1-2 heaping tablespoons of potato mixture per latke. I flatten the mixture on a wide spoon and then slide it into the hot oil. Cook until golden brown on one side, then turn over to cook the other side. Do not crowd the pan or else your oil temp will drop and the latkes will be greasy. Remove when second side is gdark golden brown. Drain on paper towels and serve.
  6. To make ahead: Fry until light brown. Remove from oil and drain on paper towels. Freeze flat on a cookie sheet. When frozen, you can transfer the latkes to a freezer bag. Reheat on a cookie sheet in a 250 degree oven until hot and crispy.

Nutrition Facts

Amount Per Serving %DV
Serving Size 47g
Recipe makes 50 servings
Calories 40  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 247mg 10%
Potassium 192mg 5%
Total Carbs 8.99g 2%
Dietary Fiber 0.6g 2%
Sugars 0.31g 0%
Protein 1.08g 2%
このレシピはどうですか?
クリックして評価する
x

レシピへのリンク

レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)

評論またはコメントをする