This light, low carbohydrate leek latke recipe comes from Giora Shimoni, About.com to Kosher Food. It's adapted to gluten-free diets with one simple substitution, replacing wheat flour with gluten-free flour. It's that easy.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
- 4 large leeks, washed and sliced into 1/4 inch circles
- 4 eggs, beaten
- 1/2 - 1 cup gluten-free all purpose flour mix (just enough to bind the ingredients- start with the smaller amount and add gradually)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon basil (optional)
- Oil for frying
Preparation:
Add 3 inches of water to boil in a stockpot. Add leeks. Cover stockpot with a lid, reduce heat and simmer for 5-7 minutes, or until the leeks are bright green and just tender.
Drain the leeks in a colander, and let them cool a bit.
Place leeks in a mixing bowl. Add eggs and gluten-free all purpose flour. Season with salt, pepper and basil. Mix well.
Pour about 3 tablespoons of oil in a large frying pan and heat on medium high. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on each side and firm in the middle. Remove from frying pan and drain paper towels to drain excess oil and cool.
Repeat until all the batter is used.
Yield- 14 to 16 latkes, depending on how large you make them
Tips: from Giora-
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Place leeks in a mixing bowl. Add eggs and gluten-free all purpose flour. Season with salt, pepper and basil. Mix well.
Pour about 3 tablespoons of oil in a large frying pan and heat on medium high. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on each side and firm in the middle. Remove from frying pan and drain paper towels to drain excess oil and cool.
Repeat until all the batter is used.
Yield- 14 to 16 latkes, depending on how large you make them
Tips: from Giora-
- Adjust the heat when frying so it is just right. If you fry on too high heat, the pancakes might burn. But if you fry on too low heat, the pancakes will be mushy rather than crisp.
- Use enough oil when frying so that the pancakes won't burn, but don't use so much oil that the pancakes are oily.
- Don't make the pancakes too large that they fall apart when flipped over.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
