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Gluten Free Matzoh Ball Soup + Potato Latkes

December 6, 2017

Hanukkah is a week away, so Rosa is teaching us how to make some traditional Jewish meals for the whole family -- the gluten free version!  Watch the video to learn how to make gluten free matzoh balls and potato latkes.  

 

 

Matzoh:

   4 eggs, lightly beaten

   4 tablespoons olive oil

   1 3/4 cup bread crumbs

   12 cups salted water

 

In a mixing bowl, mix together 4 eggs and 4 tablespoons olive oil. Stir in Raised Gluten Free bread crumbs. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Remove matzoh balls from hot water with a slotted spoon and add to your soup just a few minutes before serving.

 

Latkes:

   1 1/2 pounds potatoes, peeled

   1/4 cup finely chopped onion

   2 large eggs, lightly beaten

   2 tablespoons bread crumbs

   1 1/2 teaspoons salt and black pepper

   high heat vegetable oil for frying

 

In a food processor, grate the potatoes. Mix together in a large mixing bowl: potatoes, onions, eggs, bread crumbs, salt and pepper. Line a baking pan with paper towels. In a large skillet, heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoons of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce and sour cream.

 

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