{"id":2505,"date":"2018-12-03T14:03:41","date_gmt":"2018-12-03T12:03:41","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2505"},"modified":"2020-04-01T18:27:50","modified_gmt":"2020-04-01T16:27:50","slug":"%d7%9c%d7%91%d7%99%d7%91%d7%95%d7%aa-%d7%aa%d7%a4%d7%95%d7%90-%d7%9c%d7%a2%d7%98%d7%a7%d7%a1","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2505&lang=en","title":{"rendered":"Potato Latkes"},"content":{"rendered":"
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Ingredients<\/h3>\n

5 medium potatoes
\n2 medium onions
\n2 eggs
\n3 Tbsp. Tami GF flour (or plain flour)
\n1 tsp salt
\noptional: black pepper to taste<\/p>\n

Preparation<\/h3>\n

Peel and grate the potatoes (using a grater or a food processor), and squeeze out all liquid.
\nPeel and quarter the onions.
\nChop the onions toa pulp in the food processor and squeeze out all liquid.
\nMix all ingredients in a bowl.
\nHeat skillet with \u00bc” of oil.
\nFill a Tbsp. with batter, flatten using a second Tbsp., sliding the Latke into the oil with it.
\nOnce the sides start to turn light-golden and crisp, turn Latke over.
\nOnce the other side is also light-golden, lower heat and keep turning over every 30 seconds until both sides are a nice golden-brown.
\nRemove from oil using a slotted spoon and place on paper towel.
\nServe with sour cream or thick goats-milk yogurt.<\/p>\n

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