Recipe by Sarah Phillips; Food styling and photos by Sarah Phillips © 2009 Sarah Phillips CraftyBaking.com
I adapted My Mother's (Priscilla's) Latke Recipe so they could be gluten free. So, I invented my potato latkes to taste just like my relatives have been making for centuries....otherwise, I would get banned from my family....
I discovered when using gluten-free flour, instead of matzo meal, you really have to let the mixture sit in Step #4 so the gluten-free flour has a chance to soak in the liquid ingredients, otherwise the recipe won't hold together properly. And, Yukon Golds work really well in a gluten-free recipe because of their high starch and low moisture content, making them perfect for crisping nicely. Russets also work well, too.
VEGETABLE INGREDIENT HELP / GLUTEN-FREE RECIPE HELP
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