Gluten Free - Low Fat - Potato Latkes - Easy Recipe
Quick and Easy Recipe Gluten Free
Going Gluten Free; Good Gluten Free Recipes
Holiday time is usually centered around food, I don’t care what your background is, it’s a time that’s difficult for those watching their weight and especially for those with dietary restrictions. Having a gluten allergy or wheat allergy makes someone afflicted with it enact drastic dietary changes that aren’t always easy to accommodate.
More so for someone who has annual events when certain foods are celebrated and eaten, like Jewish food. Chanukah recipes are hard to find for a gluten free life with a gluten free kitchen. Although, much gluten free Jewish cooking is easy to learn.
Here’s a recipe for low-fat gluten-free latkes that are not only good, but easier than the fried kind and everyone will like them.
Gluten Free Appetizers Recipe, Low-Fat Latkes
- 1 tsp. vegetable oil and a little more to grease the pan
- 4 - 5 (2lbs.) medium to medium-large russet potatoes
- ¾ cup onions chopped very fine - red onions look nice)
- ½ cup instant potato flakes - the 100% real potatoes kind
- 1 tsp. salt
- ¼ tsp. fresh cracked pepper
- 1 large egg
- the whites of another large egg. Omit the yolk from this egg totally.
- Preheat the oven to 450(f).
- Set the oven racks to the middle and lower half.
- Mix the egg and the other whites together and beat slightly.
- Grate the potatoes. A food processor makes short work of this.
- Chop onions very fine, again use the food processor.
- Put onions and potatoes into a wire mesh strainer and set into a bowl. Put pressure on the potatoes and onions, squeezing all the water into the bowl. Save the water, set it aside.
- Put the potatoes and onions in the bowl with the eggs and separate and fluff them a little so there‘s no clumps.
- A white residue will develop in the bowl when allowed to sit undisturbed for a few minutes. Very carefully pour the water off the top, reserving the residue, which you’ll want to pour into the latke mix and mix it in well.
- While that’s setting, add in the pepper, oil, salt and potato flakes and toss it all until it’s mixed really good. Add the white residue, too, it’s natural potato starch and it will help hold the latkes together.
- Grab a large table spoon and take heaping amounts to drop onto the greased baking sheet. Don’t let them touch each other, they’ll stick together. Press them into shape.
- Bake one or two pans at once, making sure to trade places with them halfway through to allow for even browning and baking.
- Bake them at 450(f) degrees for 10 minutes, or until they’ve browned nicely on top.
- Next remove them and using a spatula, flip them over. Return them to the oven so they can brown on the other side, too.
Put them on a platter or other dish and serve them with applesauce, fruit and low-fat sour cream. You don’t have to wait for holidays to have this or any Jewish recipes for celebrations, it’s good year-round, low fat and gluten-free!
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