By What's Cooking? on December 19, 2006
Photo by What's Cooking?
Photo by What's Cooking?
"A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour."
Serving Size: 1 (266 g)
Servings Per Recipe: 6
"I made these today. Didn't weigh the potatoes, so it was a guestimate. I used black pepper instead of white, used brown rice flour, added some flax meal, a pinch of cayenne, abt. 3T parsley flakes, onion powder, and grated carrots and grated zucchini. VERY YUMMY. While the pan was still hot, cut up fresh apple into the scant oil in the pan, added some pure maple syrup, a little water, and some cinnamon and had fried apples ( healthy style) with the latkes."
"These were very good. I was only making for me and my dd. I made a bit over a 1 lbs of potatoes but I did use 2 eggs because it seemed dry but that may be because I didn't have gluten free flour mix so I just used plain rice flour. I have never made these before but they tasted great with sour cream for breakfast."
"My Mother-in-Law makes the best potato pancakes my children said to me. so I searched the net for something even better. Made these and my children said "MOM these are BETTER Than NANS!!""
"Very good! We will make these again!"
"DH, DD and I liked these as a part of breakfast. I made them gluten free with the flour mix suggested in the introduction. We had these with plain yogurt and your Recipe #201473 at room temperature and ketchup for those who wished. I used yellow potatoes, sea salt, freshly ground black pepper and egg replacer but I did add additional eggs as I find I sometimes have to with my replacer. I will make these again."
"Not like my husband usually has but he liked them just as much! Thank you for your recipe! Very Tasty~"
"I did not make this gluten free, so I reduced the flour used. I halved the recipe (so used 1/4 C flour, at chef's advice) and it made about 24 pancakes. It is a simple recipe, but if you use a grater, it takes quite awhile to shred all the potatoes. I've got to get that food processor attachment! My DH and I tag teamed:) I mixed it all up and he fried (in canola oil). Everyone liked them. We served with pea soup and homemade bread. Also, used Egg Beaters. Tip: make sure it's dark golden brown (like pic.) or the potatoes will still taste raw. I patted the tops with paper towel also. DH will enjoy in his lunches!"