paprika

Yukon Gold Paprika Latkes

yukon gold paprika latkes

One night I wanted to create something delicious as a dinner side dish. I saw a basic latke recipe and it got my creative juices flowing. These lovely latkes are the result of this creative spark! I absolutely love when that happens! 

I love the golden look and love the taste these latkes get from using yukon gold potatoes and they get such a delicious flavor with the paprika. The oats add an additional texture to the latkes as well. It is so much fun to get creative in the kitchen when the mood strikes! 

I hope you will try these for your next family dinner or gathering. They are sure to be an instant success! 

 

Yukon Gold Paprika Latkes

1/4 cup gluten free oats

1/2 tablespoon kosher salt

1 teaspoon baking powder

1 teaspoon paprika

1/8 teaspoon ground black pepper

1.5 pounds yukon gold potatoes, peeled

1/2 pound onions

1 large egg

2 tablespoons or more olive oil

1. Combine oats, salt, baking powder, paprika and pepper in a small bowl. 

2. Shred the potatoes and the onions on the large holes of a box grater or with a food processor. 

3. Transfer this mixture to a large kitchen towel. Gather the towel up around the mixture and squeeze it out over the sink. Squeeze as much liquid as you can out of the potatoes and onions. Once you have wrung it out once, open the towel on the counter, shake the ingredients to loosen and then gather them up to wring out the towel one more time. 

4. Transfer the potato/onion mixture to a large bowl, add the oat mixture and the egg. Toss the mixture with your hands to combine. 

5. Preheat the oven to 425. You will keep batches of latkes on a baking sheet in the oven between frying them to keep them crisp and warm. 

6. Heat the olive oil in a large skillet over medium high heat. Test out a small bit of the latke mixture in the pan. If it sizzles around the edges the pan is hot enough. Drop 4-5 spoonfuls of the mixture at a time into the skillet. Flatten slightly with a spatula as the latkes are cooking. Cook each one about 2 minutes per side until golden and crisp on the outside. Once each batch is done, transfer to a paper towel lined plate. Then , transfer them to the oven to keep crisp. Keep cooking the latkes in batches until done. 

Makes 15-20 small latkes. 

Polenta Crusted Chicken Cutlets

polentacrustedchickencutlets

Yummy Polenta Crusted Chicken Cutlets crisping up in olive oil! 

I am always thinking about food, even away from my home & kitchen. So, the other day I was thinking about a new way to make chicken cutlets. To be honest, I bought some chicken cutlets as part of our groceries and knew I wanted to make a yummy dish, but I didn't know what to make quite yet. Somehow, inspiration struck while I was driving and running errands. 

First, I thought about using popcorn to crust the cutlets with. I thought about popping some, then turning it into a smaller, finer grain in the food processor. However, that might be too chewy. I settled on trying out dry polenta grains and it worked so well. I love how crispy the outside of the cutlet is. 

This made a great dinner alongside homemade re-fried beans, and oven-roasted cauliflower. 

I hope that you enjoy this dish as much as I did! 

This is another great dish that is gluten and dairy free, however doesn't skimp on flavor at all! 

1 1/2 cups dry polenta

2/3 cup gluten free flour mix

1/2 teaspoon smoked paprika

3 large eggs, beaten

salt and pepper to taste

4 chicken cutlets

1 cup extra virgin olive oil

lemon juice from fresh lemon slices- to serve with the cutlets, if desired

1. Place eggs in a medium bowl and beat lightly. Season with salt and pepper.

2. Place the 2/3 cup gluten free flour mix on a plate and season with salt and pepper. Mix in thoroughly. Place the dry polenta, salt, pepper and paprika on another separate plate and mix together well. 

3. Dip each cutlet into flour, shake off the excess. Make sure it is thoroughly coated. Then, dip the cutlet into the egg, lift it out and let the extra drip off. Dip into polenta mixture and coat well. Repeat with remaining cutlets. 

4. Place the cutlets in a dish and refrigerate for 30 minutes before cooking. 

5. Heat oil in a 12 inch skillet or a large electric skillet set to 350-375F. Let the oil heat at medium high heat until it is shimmering. Place cutlets into oil, about 3/4 to 1 inch apart in the skillet or electric skillet. Fry each side until golden- 3 1/2 to 4 minutes or so. My cutlets were on the thicket side as they were cut ahead of time at the store. Make sure chicken is firm and cooked on both sides. 

6. Transfer cutlets to a paper towel lined plate. Sprinkle with salt and keep warm. 

I hope that you enjoy this yummy chicken dish! If this recipe made you hungry, pass it on to a dinner-loving friend! 

Trista