WENDY’S POTATO LATKES – WENDY BLANCHARD, M.S.

This recipe is handed down from my beloved late grandmother, Sylvia Edith Goldman, and it is with great pride that I share this with all of you. Of course, I have tweaked it a bit with my gluten free, organic ingredients! I make these every year for my family on the first night of Hanukkah. Wishing all of my friends who celebrate this beautiful holiday a Happy and Healthy Hanukkah, and New Year! Enjoy!

INGREDIENTS:

3 large potatoes, peeled and cubed
2 Organic Cage Free/Omega 3 eggs, beaten
1 small onion, minced
4 T. Bob’s Red Mill Wheat/Gluten Free/Dairy Free All Purpose Baking Flour
1 t. Sea Salt
1/2 t. pepper
1/4 t. Aluminum Free Baking Powder ((A Gluten Free Product)

INSTRUCTIONS:

1.  Put eggs, onion, salt, pepper, flour, baking powder, and half the potatoes into a blender.  Blend for 30 seconds.
2.  Add remaining potatoes and blend.  Batter should be gritty.
3.  Fry in hot oil on both sides until crisp.
4.  Drain on paper towels.
5.  Serve immediately with applesauce or sour cream.

Yields about 15 pancakes.

To your good health!

Wendy

IMG_1214

 

Leave a Reply

Your email address will not be published. Required fields are marked *