<<Disclaimer: Verify this information before applying it to your situation.>>
 
Regarding Blau Zahl's 11/22 request for interesting Jewish recipe
conversions, I have had success with the following recipe:
 
POTATO LATKES (Potato Pancakes):
 
     2 c. raw grated potatoes
     2 eggs (large) -- beaten
     1 pinch (aprox. 1/4 tsp.) baking powder (I use Calumet)
     1 1/2 tsp. salt
     2 or 3 T. rice flour
     1 small onion -- grated (optional)
     Pepper to taste (optional)
 
*Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty
dry!!!  (NOTE:  rinsing the starch off of the potatoes is important if
you don't want gummy latkes)
 
*Add eggs, mix
 
*Add baking powder, salt, and flour  (NOTE:  Add rice flour 1 T. at a
time.  The mixture should be somewhat watery.  You may not need all
of the flour depending on the stuff that makes cooking an art and not
a science!)
 
*Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of
batter into oil (NOTE:  I use a soup spoon because my husband likes
small latkes)
 
*Turn latkes when browned around edges (check to see if brown enough
on bottom by carefully lifting the edge before flipping) -- flip, fry
second side til well browned  (NOTE: flipping pancakes more than once
toughens them)
 
*Drain on paper towels.
 
Now, for those of you who (like me) can't eat fried foods, this recipe
converts very nicely for a potato kugel (potato pudding).  Just sautee
the onion in the oil of your choice BEFORE adding to the potatoes.
Mix as above but instead of frying, pour mixture into a greased baking
dish (I use an 8" square pan) and bake in a pre-heated 350 degree oven
for about 30 minutes.  Both recipes work best with potatoes that are
squeezed as dry as possible after they have been grated and rinsed.
 
This was a little late for Thanksgiving but is probably more
appropriate for Chanukah anyway.  Enjoy!
 
Jane
[log in to unmask]