http://www.democraticunderground.com/115718108Oh my.
nadinbrzezinski (113,141 posts) Mon Dec 10, 2012, 05:04 PM
Ah latkes (potato pancakes)
One of those few Jewish Eastern European foods that can be modified for the gluten intolerant.
I replaced the AP flour with potato starch. Easy, peachy, it works. I experimented and did not add the egg and it worked.
I made them savory, with scallions. This is a once a year treat though....my kitchen is an absolute mess!!!!
Ah, but our yearly treat...and the parrots liked them...what is not to like in fried tater cakes?
<<doesn't care for latkes; too much grease, and the potatoes remain too raw.
The best potato pancakes are those made from mashed potatoes and cooked on a cast-iron skillet with lots of real butter.
Fortinbras Armstrong (400 posts) Wed Dec 12, 2012, 08:54 AM
1. If your kitchen is a mess
I suspect that you aren't doing it right. When I make latkes, I have either a grater or a food processor (depending on how energetic I feel) to clean, along with one bowl, the frying pan and some utensils.
nadinbrzezinski (113,141 posts) Wed Dec 12, 2012, 01:06 PM
2. I made a full dinner.
And yup, used a food processor.
The above's the whole campfire; the oblate spheroid doesn't draw an audience well in the cooking and baking forum.