MOUNT KISCO, N.Y. -- Myong Feiner, the chef/owner of Myong Gourmet , has a flair for blending global and exotic flavors. Having married into the Jewish faith that also means she's a pro at traditional holiday dishes such as latkes. With Hanukkah next up on the calendar, here's her gluten-free latke recipe.
- 10 Idaho potatoes washed and peeled (soaking in water)
- 5 eggs
- 1 cup of chopped onion (Spanish Onion is fine)
- 1 teaspoon salt
- 1/2 teaspoon, pepper
- oil to fry; canola works best
- On a box grater or food processor grate all the potatoes and soak in water (you’ll need a big bowl). The concept here is to wash out most of the starch so the potatoes don’t change color. Washing and rinsing about three times will accomplish this. From the first washing reserve the starch from the bottom and set aside.
- In your food processor, chop the onion very fine, or use your knife.
- In a large bowl, mix in all the eggs, onion, salt and pepper.
- Add the potatoes and the starch you reserved. Mix very well, tossing. Use your hands, it works best.
- Heat a large skillet non-stick is preferred.
- Add 1/4 inch of the oil, heat the pan for frying (medium heat; you will need to adjust). Do not fry on high heat.
- Spoon into the pan your pancake mix, about a 3-inch diameter (make them even so they cook evenly).
- Once golden brown flip them and fry the other side.
(Note: as you fry, you will need to replenish oil in the fry pan as necessary). This makes about 18-20 (remember no matzo meal so the yield is less).
Remove and place on a plate lined with a paper towel; serve hot with sour cream and/or apple sauce.
You can also take the easy way out and pick them up to go; Myong Gourmet is at 487 Main St., 914-241-6333, plgourmet.com/ .
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