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Hunukkah begins tonight at sunset. I’ll be discussing some Hanukkah books, activies and of course, recipes next week, but let’s begin the holiday with a recipe.

What better way to celebrate it than by making latkes? After all you don’t have to be Jewish to love potato pancakes. However, you need to be able to eat eggs and flour, two ingredients that my gluten-free MIL and my egg allergic daughter can’t eat.

Luckily I there are some teriffic people in the blogosphere, like Ysa Leigh, who are allergy challenged and love to share good recipes. She left this recipe for egg free latkes as a comment at my cooking blog, This Mama Cooks!

Potato Latkes
Taken from The VoluptuousVegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-Free Meals

Ingredients:

1. 2 large russet potatoes
2. ½ cup unbleached white flour (substitute rice flour for those allergic to wheat)
3. ½ tsp baking powder
4. 1½ tsp salt
5. black pepper
6. 1 cup minced onion
7. ½ cup grated carrot
8. ½ cup thinly sliced green onions
9. 2 Tbsp soy milk (we’ll substitute regular milk since Lucie can’t have soy)
10. canola oil for frying

Directions:

1. Grate one potato, and finely chop the other (or grate them all). Put the potatoes in a strainer over a bowl and let the drain for ten minutes, then squeeze them to get the remaining liquid out.
2. Let the liquid sit for a few minutes to let the starch settle to the bottom, then pour the liquid out and mix the starch into the potatoes.
3. Add the other ingredients.
4. Heat some canola oil in a pan over medium-high heat, and fry a flattened patty of the potato mixture. Fry until the edges are golden, then flip and fry some more. Put them on paper towels to drain.
5. Serve with apple sauce (and for you non-vegans, sour cream).

Technorati tags: children’s books, Hanukkah, recipes, food

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