No-Fry Latkes

I use to have a baking stone from a company called Pantry Chief. It was well seasoned after years of use. Made the best crispy non-oily latkes. Sadly during one of our many moves it broke. Never replaced it. In addition to potato latkes, made grated green plantain (seasoned only with S&P) back in Puerto Rico they are called "aranitas' (little spiders). Also use to grate a white root vegetable similar to "boniato" that can be found in Latin and Asian supermarkets, it' s my favorite. No thickner, or binder needed. After grating place in a small amount of water with salt and pepper, (or Adobo). Grab a small handfull, squeeze water out, flatten to shape like a latke, add to hot oil, fry * best if deep fried. Reply

GITTI You can add cooked organic millet as a thickener Reply

Gluten Free Use gluten free flour as a binder instead of matzo meal Reply

GITTI - Substituting for wheat germ You need wheat germ, or something similar, to thicken the batter.

You can try whole grain or white bread crumbs. Cracker crumbs or matzo meal (there is also whole wheat matzo meal) works, too.

Matzo meal is actually the traditional addition and you will see it in many recipes. Reply

potato latkas You do not cook the potatoes first. use grated raw potatoes.
We also made latkas with sweet potatoes last year.mmmmmmmm Reply

answers I use the potatoes raw and substitute flour for wheat germ. They turn out great! Reply

Raw potatoes- All the recipes I have for latkes use grated raw potatoes- I assume this will be the same. Good luck! Reply

No fry latkes- Oy, vay. It doesn't say what to do with the potatoes. Do you cook them first and mash them, or do you grate them raw? Reply

Can I leave out the wheat germ or if not with what can it be substituted? Reply