December 17, 2014 5:22 pm at 5:22 pm #614491
Anyone have a yummy recipe for a) potato latkes and b) jelly sufganiyot that are egg-free (and of course, nut-free, as well)? I am desperate!December 18, 2014 12:30 am at 12:30 am #1072378
I found this online, but didn’t try it, so I can’t vouch for it:
Bubbie’s Potato Latkes
Total Time: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
6 to 8 potatoes, finely grated
1 onion, finely grated
Kosher salt and freshly ground black pepper
All-purpose flour, if needed
Vegetable oil, to fry
Mix the potatoes and onion with a wooden spoon in a large bowl and season with salt and pepper. Add just enough flour, in small amounts, to bind the ingredients together. Heat a generous amount of vegetable oil in a medium skillet. Working in batches, drop large spoonfuls of the potato mixture in the pan and fry, turning once, until golden brown.December 18, 2014 12:45 am at 12:45 am #1072379
Same disclaimer for this:
Jelly Doughnuts (Sufganiyout)
1 (25-oz.) package frozen bread roll dough, thawed according to package directions
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 to 1 cup seedless raspberry jam*
Prep: 27 Minutes
Total: 3 Hours, 2 Minutes
3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).
4. Make a small slit in side of each doughnut, using a paring knife. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.
*Strawberry jelly may be substituted.December 18, 2014 2:13 am at 2:13 am #1072380golferParticipant
Good luck oomis!
I’m not sure how well DY’s latke recipe above will hold together with no eggs. I’d suggest that in addition to the little bit of flour you add a small amount of matzo meal, and let it sit in the bowl for a minute or two to come together. Make the latkes small, and make sure that the oil is hot enough to make them sizzle as soon as they’re in the pan.
Let us know what happens!December 18, 2014 3:12 am at 3:12 am #1072381
I’m not sure how well DY’s latke recipe above will hold together with no eggs.
Neither am I (and for the record, they’re not my recipes; I found them via Google).December 18, 2014 6:16 am at 6:16 am #1072382
First of all, my hakoras hatov to DY for taking the trouble to Google and then post the recipes. Unfortunately, re: the latkes, I cannot use flour or as Golfer suggested (thank you too, btw), matzah meal, because of the gluten problem one member of my family has.
I am trying to accommodate everyone’s needs to the best of my ability, so that we can ALL enjoy the family Chanukah party at my house. But it has become a real challenge in the last two years. Since the ONLY time I ever make potato latkes is once on Chanukah each year, I can’t fry up differnet batches to please everyone, and I cannot have anything with eggs frying in my kitchen when my allergic grandson will be present.
The sad irony is that my own made from scratch latkes that I would make pre-allergy days, were apparently SO good that my son-in-law could not get enough of them (he is skinny like a stick, so “ess, ess mein kind!”) .
Anyhow, thanks again for your helpful suggestions. The donuts sound yummy, too. Hope everyone is having a great chag.December 18, 2014 7:31 am at 7:31 am #1072383SayIDidIt™Participant
oomis, search Google, vegan gluten free potato pancakes. There are a bunch of different recipes (one as simple as grate the potatoes, add a bit of spice and fry!) including baked version. I have not tested any, so I can’t recommend one. Read Reviews and Comments to get an idea what really works or needs tweaking…
Hope you find something yummy!December 18, 2014 2:57 pm at 2:57 pm #1072384
Fam Ani, SIDI!!! I tried googling. My computer is not cooperating today 🙁
I think I am going to try DY’s suggestion or make it my usual way, but without eggs, and with potato starch. Someone suggested to me to substitute applesauce or mashed banana for the egg, but I am one person who prefers latkes with sour cream. Applesauce with latkes is only when I serve fleishigs.
Anyhow, will let you know how it came out.December 25, 2014 4:24 pm at 4:24 pm #1072385SayIDidIt™Participant
Anyhow, will let you know how it came out.
SiDi™December 25, 2014 11:48 pm at 11:48 pm #1072386golferParticipant
So oomis, now that Chanuka’s over and we’re putting away our peelers, would you like to let us in on the secret-
How were Best Bubby’s egg & gluten free latkes?
And what advice/ recipe can you offer the rest of us?April 14, 2015 10:09 pm at 10:09 pm #1072387
I’m guessing that they came out horrible, but oomis won’t post it, so that I shouldn’t feel bad.April 15, 2015 10:32 pm at 10:32 pm #1072388
DY, let’s just say that BestBubbyOomis did not make her BestBatch of latkes this year. They still ate them out of despoetration.April 15, 2015 11:01 pm at 11:01 pm #1072389
Oh well, sorry I couldn’t be a help. I hope they appreciated the efforts you put in. In my book, the BestBubby designation is for the love you put in, not how good the latkes taste.April 16, 2015 4:17 am at 4:17 am #1072390
DY. – total agreement. I made up for it with my pesach food!Thanks for trying, though! 🙂
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