Low FODMAP Potato Latkes - Featuring Gourmend Foods


Low FODMAP Potato Latkes - Featuring Gourmend Foods


I'm not really sure how the holiday season crept up on us so quickly, but it's here and I think we could all use a little celebrating this year! I for one am celebrating my new favorite spice cabinet staples, Gourmend Foods garlic scape powder and garlic chive powder. They're making a big appearance in several holiday recipes I'm working on this season and I could not be more thrilled to share them with you, my fellow low FODMAP-ers! We're kicking the December holidays off with Hanukkah and I have two delicious low FODMAP twists on traditional recipes: Low FODMAP Potato Latkes + Low FODMAP Pomegranate Rosemary Brisket to serve them alongside.


Potato Latkes are a Hanukkah staple, but if you're following a low FODMAP diet, it may have been awhile since you've enjoyed them trouble-free. Low FODMAP potato latkes are easy, delicious, and sensitive tummy friendly thanks to the addition of my new pantry must haves, Gourmend Foods garlic scape powder and garlic chive powder. Packed with the garlic + onion flavors you crave in latkes or really any savory recipe, both the garlic scape and garlic chive flavors stand out in this low FODMAP potato latke recipe that is bound to please everyone at your table.


Personally, I could and would eat low FODMAP potato latkes all year round, so this is definitely a recipe you should pin for later. After preparing the latkes my husband and I ate them with our eggs in the morning, which is exactly what you should do if for some strange reason you actually have leftovers after your Hanukkah meal! These low FODMAP potato latkes come together in just 30 minutes and can also be prepared up to one day ahead of time if you'd like to get a headstart on things. Simply bake for 10 minutes at 350F in a pre-heated oven to warm them back up.


Though latkes are traditionally served with a side of sour cream and applesauce, these aren't necessarily the most low FODMAP friendly sides. If you know you do well with apples, then by all means have at it, but I served mine with a side of lactose free sour cream. Greek yogurt also works well too if you know you're able to tolerate it. I don't do so well with it, but I do tolerate lactose free dairy, so that's what I've gone with. Other options are to simply enjoy as is, get a little non-traditional by adding your favorite low FODMAP friendly hot sauce (think tabasco) or with plain almond milk yogurt if you do not have access to lactose free.


Something to note, is to be very mindful that you do follow each step and do not skip over wringing out the liquid from the potatoes. You'll get a much more crisp latke this way. If you do not have a food processor, you can grate your potatoes on a cheese grater instead and finely chop your scallions ahead of time, the food processor simply speeds things up for you. I also recommend using a neutral frying oil like grapeseed or avocado oil rather than traditional canola or vegetable oils which can be highly irritating to the gut. And please, whatever you do, do NOT use olive oil to fry or you'll swear you've transported yourself to a smoky nightclub (although, if you're really missing going places, that might be a fun way to pretend you're out!) Seriously though, no olive oil for frying, but I know you know this already! You can also use ghee or butter if you do not have any neutral frying oil available.


Did you make this recipe? Don't forget to leave me a review in the comments below!





Ingredients

  • russet potatoes, 3 large

  • scallions, green parts only, chopped, ½ cup

  • gluten-free 1:1 flour, ½ cup

  • gourmend garlic chive powder, ½ teaspoon

  • gourmend garlic scape powder, ¼ teaspoon

  • salt, 1 teaspoon

  • black pepper, ¼ teaspoon

  • egg, 1 large

  • neutral oil (such as grapeseed, safflower or avocado) or butter, for frying

  • fresh chives, 1-2 tablespoons finely chopped, for garnish

  • lactose-free sour cream or Greek yogurt, for serving



Directions

  1. Preheat the oven to 200ºF (about 93ºC) and line a baking sheet with parchment paper, placing it in the oven while it preheats.

  2. Rinse the russet potatoes and cut them into large cubes (do not peel them). Set the cubed potatoes aside and roughly chop the scallions.

  3. Place the potatoes and chopped scallions into a food processor and pulse until grated.

  4. Remove the potato mixture from the food processor and place in a fine strainer over a bowl. Using a kitchen towel, press down on the mixture, squeezing out as much excess water as possible. Transfer the mixture to a large mixing bowl.

  5. Add flour, garlic chive powder, garlic scape powder, salt, and pepper to a separate bowl. Using a silicone spatula, fold the dry ingredients into the potato mixture. Add the egg and continue to fold in using a spatula or your hands to ensure that the egg is fully incorporated into the latke batter.

  6. Set a frying pan on the stove top over medium high heat and lightly coat with neutral oil or butter. Once hot, begin to drop the latke batter into the frying pan. To keep the latkes uniform, it helps to use an ice cream scoop or spoon.

  7. With a fish spatula, gently flatten the latkes and fry for approximately 1 minute on each side, or until golden brown.

  8. Transfer finished latke to the oven to keep them warm and repeat the frying process until all batter has been used.

  9. Serve warm with lactose-free sour cream or Greek yogurt, garnishing with finely chopped fresh chives.






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