Delicious Potato Latkes
It’s hard not to love potatoes. They are just so versatile, so delicious, so good with…well…everything. We knew we were asking a lot of our readers when we removed potatoes (all of them) from the first two phases of the Microbiome Diet. Healing your gut and balancing your microbiome is a challenge and cutting out some beloved foods is a difficult but necessary part of accomplishing your goal. We knew you were up to it – that’s why you bought the book right? Judging by the amazing and inspiring emails and comments we receive from you, we know you’ve been conquering your bad food habits, healing your body and bringing balance back.
So as a present to you – our amazing and dedicated readers – we’re offering a Microbiome Diet Phase 3 friendly potato latke recipe. Finding a healthy potato latke recipe that actually tastes good can be tough. This deliciousness is latke-heaven for your Hanukkah eats but definitely need not be confined to the menorah-lighting set! You can whip up a yummy batch served with homemade applesauce (recipe included) and a scoop of greek style yogurt (try goat or sheep’s milk) any day of the year.
Serves 4-6 (can be made using sweet or white potatoes)
1 pound of sweet potatoes (approximately 2 large) or 3 large russet baking potatoes
1 medium onion, peeled and quartered
2/3 cup gluten free flour mixture that is predominately rice flour with no corn starch, or
all rice flour
2 large organic eggs, well beaten
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
olive oil, for frying
- Grate the potatoes and the onion in a food processor with the medium grating blade. A box grater with large holes may be substituted.
- Transfer the mixture to a clean dish towel. Fold the towel around it and firmly twist it to remove the moisture.
- Transfer the potatoes to a large bowl and add the flour, eggs, salt and pepper. Mix well so that the flour is well distributed. The mixture will look dry.
- Heat the oven to 200 degrees. Line a baking sheet with two layers of paper towels and set aside.
- In a large deep frying pan, heat 1/2” of the oil over medium high heat.
- Using a soup spoon to ladle the mixture, carefully place the batter for one latke in the hot oil. With a fork flatten the latke.
- Fry until golden, about 2-3 minutes on each side. It will be lacy and crispy on the outside and tender on the inside. Taste for seasoning adding another 1⁄2” teaspoon salt to the batter if necessary. Once corrected, continue making the latkes. If necessary, add more oil by the tablespoon.
- When golden, lacy and crisp, transfer the latkes to the lined baking pan to drain and place in the oven to keep warm until serving.
- Serve with applesauce and greek yogurt in side serving bowls.
Recipe for Applesauce
5 large apples, peeled, cored and cut into 1” chunks
3⁄4 cup water or unsweetened organic apple cider
1 teaspoon ground cinnamon
Pinch of grated nutmeg
- Place all ingredients in a saucepan.
- Bring to a boil and reduce to a simmer. Cook for 15-20 minutes until the apples are soft. For a chunky applesauce, mash to desired texture, for a smooth applesauce puree in a food processor.
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