Gluten Free Matzoh Ball Soup + Potato Latkes

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.