Although it was just Purim, which is not a holiday for latkes, I made some anyways. I have made them before, but never quite so precisely. And never have they turned out so delicious! I made a big batch for future use, refrigerated them, and then heated them up on baking trays to eat crispy and hot (Heat at 400 degrees for 20 minutes or so). I was doubtful, but they tasted just as good as fresh off the griddle. (Note the clever use of grandma's lefse griddle for the latkes - so industrious!)
I have a few latkes left in my freezer so that I can whip up some eggs benedict or eggs florentine anytime...which is a miracle for my gluten free eating habits and my love of eggs benedict. The latke recipe I used is a
Smitten Kitchen one (of course). Squeezing the excess potato/onion water out via cheesecloth is GENIUS. I made mine gluten free using Bob's GF baking flour with no discernible difference.
One of these days I will actually find a hollandaise recipe that I like, but until then, I'll eat eggs florentine without the sauce. For these ones I steamed thinly sliced collard greens in salt water, drained them, sauteed them with some butter, and then poached a couple of eggs to put on top.
Although it was just Purim, which is not a holiday for latkes, I made some anyways. I have made them before, but never quite so precisely. And never have they turned out so delicious! I made a big batch for future use, refrigerated them, and then heated them up on baking trays to eat crispy and hot (Heat at 400 degrees for 20 minutes or so). I was doubtful, but they tasted just as good as fresh off the griddle. (Note the clever use of grandma's lefse griddle for the latkes - so industrious!)
I have a few latkes left in my freezer so that I can whip up some eggs benedict or eggs florentine anytime...which is a miracle for my gluten free eating habits and my love of eggs benedict. The latke recipe I used is a Smitten Kitchen one (of course). Squeezing the excess potato/onion water out via cheesecloth is GENIUS. I made mine gluten free using Bob's GF baking flour with no discernible difference.
One of these days I will actually find a hollandaise recipe that I like, but until then, I'll eat eggs florentine without the sauce. For these ones I steamed thinly sliced collard greens in salt water, drained them, sauteed them with some butter, and then poached a couple of eggs to put on top.
yum! i love latkes and would eat them everyday if i could. i will have to try the cheesecloth tactic.
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