I had come across Busy in Brooklyn's recipe for cheese latkes, and decided I was going to make them for a family Chanukah brunch. This was major, since Ma doesn't quite trust me with the stove ever since I melted a Tupperware lid in 1998.
My nephew can't process gluten, and I thought I had a more pleasant alternate flour in the house (like almond meal), but I was stuck with garbanzo bean flour.
I decided to try it anyway.
I decided to try it anyway.
I whisked the flour, eggs, and cheese together, and tasted it. It was nasty; the bean flour tasted distinctly like bean flour.
"I have to chuck this," I said with despair to Ma, who was prepping the fish.
"I have to chuck this," I said with despair to Ma, who was prepping the fish.
"You'd be surprised what sugar can do," she said.
I added the sugar, a dollop of vanilla sugar and a dash of vanilla extract. The next taste was somewhat improved, but not amazingly so.
I added the sugar, a dollop of vanilla sugar and a dash of vanilla extract. The next taste was somewhat improved, but not amazingly so.
"You'd be surprised what frying can do," Ma said.
With despair, I warmed up the pan, unwilling to put good ingredients in the garbage.
Luke arrived, arms laden with children.
"Oooh, cheese latkes!" He plucked one, fresh from the pan, and popped it into his mouth. I winced.
"Oooh, cheese latkes!" He plucked one, fresh from the pan, and popped it into his mouth. I winced.
Via pbs.org |
"Man, these are good!"
My eyes widened in shock.
My eyes widened in shock.
The nephew with celiac disease loved it, and kept scurrying into the kitchen for more; he usually has to be begged to eat anything.
Another nephew, scrawny from disinterest in food, crowed merrily that he could eat ten more plates of these.
Another nephew, scrawny from disinterest in food, crowed merrily that he could eat ten more plates of these.
I stood for two hours, frying steadily; as soon as a latke was taken off the fire, it was claimed by greedy hands.
When I finally sat down, the last latke was being fought over.
When I finally sat down, the last latke was being fought over.
And I felt great. There is such satisfaction in making something that everyone loves and is pretty nutritious, since garbanzo bean flour is high in fiber and protein, and I used the tamest of cheeses, cottage.
"Can you make this again?" the nephew without digestive upsets begs.
"Can you make this again?" the nephew without digestive upsets begs.
"You betcha!" I assure him.
Behold, future dates! I can fry!
Behold, future dates! I can fry!
15 comments:
yum, now im craving latkes :)
Next time I make them it'll be with white bean flour - 8 g of fiber per 1/4 cup!
They look really nice, too!
I hadn't taken a photo of them when I made them, but these look pretty close.
I gotta make me some more.
Oh, and I added a dollop of ricotta because I had some available, and it melted so prettily inside.
Yasher koach on sticking it out!
I shall be a cook one day!
you should send in a letter to Busy in Brooklyn telling them to update the recipe
they look delish! good for you! rachelli
FSG: With the bean flour and the dollop of ricotta? Hers was great as is - I just went a little Dr. Frankenstein. Mine, I suppose, is simply gluten-free friendly.
Rachelli: Mine weren't as pretty as the ones featured on PBS, but who knows, with practice . . .
Btw, there's something about kids who can't have gluten. They like lots of things. My nephew is allergic to gluten and tree-nuts and I find it a fun challenge to make exciting foods he can eat. Even if they don't work out, he loves them anyway. Maybe the idea of it being "special food just for you" lends itself to enjoyability. Anyway, his favorite of my creations are chocolate caramels, peanut chews and Chex Muddy Buddies.
Chocolate . . . caramels? (Homer drool). I totally need that recipe!
My nephew actually doesn't like being singled out, so he doesn't enjoy the "specialness" if it. Because everyone else was fighting over what he could eat made him happier.
Usually I have to BEG him to try something.
Here's the recipe I got from a friend: http://www.oedilf.com/db/Lim.php?VerseId=304144
I follow this but replace the molasses with more corn syrup. They are heavenly. Here's a pic of how they turned out: http://goo.gl/JkPhT
Wow! Those are gorgeous!
Molasses is great because it has all sorts of vitamins and nutrients regular sugar doesn't.
Thanks for the links!
Yum. I think this reinforces the sentiment that everything fried is awesome. :-)
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