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Anyone have a yummy recipe for a) potato latkes and b) jelly sufganiyot that are egg-free (and of course, nut-free, as well)? I am desperate!
I found this online, but didn’t try it, so I can’t vouch for it:
Bubbie’s Potato Latkes
Hanukkah Latkes
Total Time: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Ingredients:
6 to 8 potatoes, finely grated
1 onion, finely grated
Kosher salt and freshly ground black pepper
All-purpose flour, if needed
Vegetable oil, to fry
Directions:
Mix the potatoes and onion with a wooden spoon in a large bowl and season with salt and pepper. Add just enough flour, in small amounts, to bind the ingredients together. Heat a generous amount of vegetable oil in a medium skillet. Working in batches, drop large spoonfuls of the potato mixture in the pan and fry, turning once, until golden brown.
Same disclaimer for this:
Jelly Doughnuts (Sufganiyout)
Ingredients:
1 (25-oz.) package frozen bread roll dough, thawed according to package directions
Vegetable oil
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 to 1 cup seedless raspberry jam*
Powdered sugar
Preparation:
Prep: 27 Minutes
Total: 3 Hours, 2 Minutes
3. Whisk together granulated sugar and cinnamon in a medium bowl. Add warm doughnuts to sugar mixture, tossing to coat. Let cool completely on wire rack (about 15 minutes).
4. Make a small slit in side of each doughnut, using a paring knife. Place jelly in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe jelly into each doughnut. Dust with powdered sugar.
*Strawberry jelly may be substituted.
Good luck oomis!
I’m not sure how well DY’s latke recipe above will hold together with no eggs. I’d suggest that in addition to the little bit of flour you add a small amount of matzo meal, and let it sit in the bowl for a minute or two to come together. Make the latkes small, and make sure that the oil is hot enough to make them sizzle as soon as they’re in the pan.
Let us know what happens!
I’m not sure how well DY’s latke recipe above will hold together with no eggs.
Neither am I (and for the record, they’re not my recipes; I found them via Google).
oomis, search Google, vegan gluten free potato pancakes. There are a bunch of different recipes (one as simple as grate the potatoes, add a bit of spice and fry!) including baked version. I have not tested any, so I can’t recommend one. Read Reviews and Comments to get an idea what really works or needs tweaking…
Hope you find something yummy!
Anyhow, will let you know how it came out.
Nu?
SiDi™
So oomis, now that Chanuka’s over and we’re putting away our peelers, would you like to let us in on the secret-
How were Best Bubby’s egg & gluten free latkes?
And what advice/ recipe can you offer the rest of us?
I’m guessing that they came out horrible, but oomis won’t post it, so that I shouldn’t feel bad.
Oh well, sorry I couldn’t be a help. I hope they appreciated the efforts you put in. In my book, the BestBubby designation is for the love you put in, not how good the latkes taste.
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