Wednesday, January 29, 2014

Perfect Potato Latkes

My husband's mother is a great cook, and she loves to make new things for us when we visit for dinner. A couple of weeks ago, she made these great potato pancakes that I gobbled up (she's great at being mindful of my allergies) and really inspired me to create my own potato latke.
Now, this recipe is pretty standard (I'm guessing), but it is really good and, of course, my own.
My recipe can also be eaten just as a mashed potato recipe, but making them into those latke "pancakes" makes it that much better. I served this with a simple salad and made for four so that there was some left over for lunches, plus a bit more.
As always, you can make it into something that is not gluten or dairy-free, but this is how the gf df peeps do it - what what! ;)

Gluten and Dairy-Free Potato Latkes
5 russet (or yellow) potatoes, peeled
1 cup carrot, grated
2 green onions, chopped
1/2 cup bacon bits (omit for vegetarians)
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 cup Daiya brand cheddar-style "cheese"
1/2 cup Tofutti "Better Than Cream Cheese" Plain cream cheese
1/4 cup Becel Vegan Margarine
1/2 cup So Delicious unsweetened, plain coconut milk
1/8 tsp. basil

olive oil or cooking spray (for frying only)

Place potatoes in large stove-top pot, fill with water so that potatoes are completely covered. Bring water to boil, and cover pot. Once boiled, reduce heat to low-medium and let potatoes sit for 15 minutes or until soft. Drain water.
Melt cream cheese and margarine together until liquid and add milk and basil. Stir until thoroughly combined. Add cream cheese mixture to potatoes and mash until smooth or desired texture is reached.
Add Daiya and remaining ingredients and combine thoroughly.
In stove-top pan, heat olive oil or cooking spray over medium heat. Scoop potato mixture into round, pancake-like shapes on pan. Depending on stove, let fry for 5-7 minutes and flip.

Serve hot and enjoy!

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