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Latkes, gluten free

essmor | Dec 25, 2016 06:16 AM

In a previous post I suggest instant mashed potatoes in latke batter to keep the mixture from darkening. (about 1/2 to 1 oz per pound of potato). You can use the same dried potatoes to adjust the wetness and to bind the latkes, eliminating any flour or matzo meal. This makes the latkes gluten free.

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