Hey boys and girls!
Next week is Rosh Hashana and yet another excuse to cook some good eats. Typically a lot of sweet things are eaten on Rosh Hashonah. I'm using this day as as excuse to have the ever so yummy potato latke make an appearance on my plate this year. I'm going to alter the original recipe and make them gluten free. Typically a side dish, I'm pairing it up with beans and a grilled portobello mushrooms to make it a meal. Of course instead of white potatoes I'm making this batch with sweet potatoes. I'm going to make them early this year and freeze them. Then when I need them I'll just have to pop them in the oven and warm them up.
My mother asked me what I wanted her to make. I really wanted to say nothing. Its not that I don't like her cooking, but I really do like making my own food.
I just saw the Rachel Rae show, and she was making a steakhouse dinner with a swiss chard gratin. It looked really good. Its made with a rouix so I'm going to have to think about this recipe, since I'm trying to stay away from the flour. I'm not sure if you can make a roux with gluten free flour. Hmm..I think I have some investigating to do. I will definately keep you posted on the roux situation. For now I'm just going to share my potatoe latke recipe with you. I decided to make them curried. I think curry goes so well with sweet potatoes, however if your not a curry person you can omit it.
Curried Sweet Potato Latkes
(Makes about 15)
1 pound sweet potatoes
1/2 cup gluten free flour
2 tsps sugar
1 tsp brown sugar
1 tsp baking powder
2 tsp curry powder
1 tsp salt
A sprinkle of black pepper
2 eggs
1/3 cup milk or soy milk
Canola oil
Peel and grate the potatoes on the course side of a grater. In another bowl mix together flour, sugars, baking powder, curry, salt and pepper. Add in eggs in and combine. Stir in the milk until well mixed. Add in the grated sweet potatoes and mix until combined.
Heat 1/8 to 1/4 inch oil in a heavy over medium heat.
When the oil is hot place heaping tbsps of the mixture into the pan and then press down slightly to form a patty. Keep in mind if you're oil is not hot it will just take longer to cook and the latkes will be greasy. Fry 2-3 minutes until crispy then flip and fry the other side. Remove and drain on a paper towel lined plate.
I hope you are inspired to try this dish. They aren't just holidays..anyone can make these. I will admit its a bit of work to grate the potatoes but I think its worth it! Hope you're inspired like I was :)
Next week is Rosh Hashana and yet another excuse to cook some good eats. Typically a lot of sweet things are eaten on Rosh Hashonah. I'm using this day as as excuse to have the ever so yummy potato latke make an appearance on my plate this year. I'm going to alter the original recipe and make them gluten free. Typically a side dish, I'm pairing it up with beans and a grilled portobello mushrooms to make it a meal. Of course instead of white potatoes I'm making this batch with sweet potatoes. I'm going to make them early this year and freeze them. Then when I need them I'll just have to pop them in the oven and warm them up.
My mother asked me what I wanted her to make. I really wanted to say nothing. Its not that I don't like her cooking, but I really do like making my own food.
I just saw the Rachel Rae show, and she was making a steakhouse dinner with a swiss chard gratin. It looked really good. Its made with a rouix so I'm going to have to think about this recipe, since I'm trying to stay away from the flour. I'm not sure if you can make a roux with gluten free flour. Hmm..I think I have some investigating to do. I will definately keep you posted on the roux situation. For now I'm just going to share my potatoe latke recipe with you. I decided to make them curried. I think curry goes so well with sweet potatoes, however if your not a curry person you can omit it.
Curried Sweet Potato Latkes
(Makes about 15)
1 pound sweet potatoes
1/2 cup gluten free flour
2 tsps sugar
1 tsp brown sugar
1 tsp baking powder
2 tsp curry powder
1 tsp salt
A sprinkle of black pepper
2 eggs
1/3 cup milk or soy milk
Canola oil
Peel and grate the potatoes on the course side of a grater. In another bowl mix together flour, sugars, baking powder, curry, salt and pepper. Add in eggs in and combine. Stir in the milk until well mixed. Add in the grated sweet potatoes and mix until combined.
Heat 1/8 to 1/4 inch oil in a heavy over medium heat.
When the oil is hot place heaping tbsps of the mixture into the pan and then press down slightly to form a patty. Keep in mind if you're oil is not hot it will just take longer to cook and the latkes will be greasy. Fry 2-3 minutes until crispy then flip and fry the other side. Remove and drain on a paper towel lined plate.
I hope you are inspired to try this dish. They aren't just holidays..anyone can make these. I will admit its a bit of work to grate the potatoes but I think its worth it! Hope you're inspired like I was :)
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