Friday, December 7, 2012

Goat Cheese and Chive Latkes

Last year, I made these gluten free latkes for a friend’s holiday party. I barely got to eat one and they all disappeared. Hope you enjoy the recipe!

I have tried a few iterations of this delicious Hanukah treat, including a zucchini strings version, and found that this is the tastiest one so far.

Goat Cheese and Chive Latkes
-          3 large potatoes, preferably Yukon Gold
-          2 large egg whites
-          ½ cup rice flour
-          ½ cup crumbled fresh goat cheese
-          2 tablespoons chopped fresh chives
-          1 teaspoon salt
-          ¼ teaspoon freshly ground black pepper
-          Grapeseed oil for frying

Fry latkes until just golden brown
Grate the potatoes and rinse them until the water running through it is clear. Squeeze the potatoes dry and pat down with a kitchen towel. Put the potatoes in a large bowl and add the egg whites, rice flour, goat cheese, chives, salt and pepper.

Heat grapeseed oil in a pan on medium-high. Scoop ½ cup of the potato mixture and drop into the pan. Flatten the potato mixture with whatever you used to scoop it. Repeat spacing the cakes but filling the pan as much as possible. Fry the cakes until golden brown, three to four minutes. Flip and fry on the other side for 2-3 minutes. Remove the cakes from the pan and drain on paper towels. Repeat with remaining potato mixture. 

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