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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Deep Fried Gluten Free Mini Potato Latkes


Parve, Vegetarian, Yeast, & Dairy Free

These are very quick and easy and are designed to be made using a food processor.  They are not as light as air but neither are they too stodgy. This is because I use s/r flour or flour plus bicarbonate of soda - don’t overdo this or you will have a bitter taste.  The quantity below makes about 30 mini latkes.  They do need to be seasoned well and are best eaten fresh but reheat easily in the oven.  Ideal for kids and  grown up kids


4 Medium potatoes (600g) (22oz)
2 large onion (300g) (11oz)
2 large eggs 1 tbsp rice flour
7 heaped tbsp self raising g/f flour (GB I used Dove’s Farm)
Or
7 heaped tbsp g/f flour or mix rice and tapioca flour + ¼ tsp bicarb soda
Seasoning
Oil for deep frying

Peel potatoes and onions, place in food processor and chop till small, add the eggs, flour and seasoning. Pulse again to mix which should that is damp but you can just form into golf ball size latkes in your hands which should be DAMP.  If it is too wet add a little more flour.  

Heat the oil in the pan and when very hot drop in l a test latke if it splits add a little more flour if when it cooks is too stodgy add a little bit of water to your mix.  Continue to roll your latkes and cook

Again best when  served straight from the pan.