This batch of gluten-free latkes might be the first time my own blood didn't make an unintentional appearance on the ingredient list.
把土豆或其他东西磨碎可能是我最不喜欢的厨房工作之一。我通常设法避开厨师的刀刃。But when muscling a slippery vegetable through sharp holes of death,所有赌注都取消了。
我很确定，在光明节结束前，有结痂指关节是犹太人的一个重要文化部分。它只是给厨房里的老紫杉人另一个理由，让他们的后代对没有第五份食物感到内疚。188bet金宝搏体育
这批不含麸质的饼是不同的，尽管因为我有了一个新的蔬菜明星：球芽甘蓝。
I got the idea from my friend Jodi Moreno of做什么菜好看，谁把这个神奇的Farmer's Market menu上个月给你们的。我在阳光下用几乎所有的根菜做了烙饼，真不敢相信我以前没想过要种凤梨芽。我太瞎了！！
Not only did the concept sound like the most delicious thing imaginable,but I realized fairly quickly that the best part 188bet金宝搏体育about this dish would be that I could either use my chef's knife to break the sprouts down into ribbons or buy a big bag of them pre-shredded.我很高兴地报告说，我是一个优秀的小食品博客，没有屈服于后者。（主要是因为我在全食店找不到它们。）
The second amazing thing 188bet金宝搏体育about using Brussels sprouts for these gluten-free latkes is that they're a much dryer vegetable.把土豆的水分放在餐巾或奶酪布里挤出来，这是另一个让人讨厌的角落，我在做蛋糕的时候会把它剪下来。But as any Yenta knows,面糊里的水分越少，the crispier the latkes.
Jodi mixed in some potato,但我决定直接发芽，这需要更多的鸡蛋和面粉，使混合面糊状。如果你的衣服太干了或者没有放在盘子里，you can always add an extra egg to help bind all those sprouts together.If you don't have brown rice flour,你也可以使用无麸质或鹰嘴豆粉。
最后一点：可能是因为它们的干燥，these latkes required a freakish amount of oil.我喜欢用椰子油在高温下煎炸（我喜欢这个品牌),我平时吃很多，所以，当锁像海绵一样吸进锅里所有的油时，我并没有那么不安。你必须在两批之间增加更多，可能在你第一次翻身之后。
I hope that you all had an amazing Thanksgiving weekend with your families,and are fully recovered in time for next week's Christmakkah celebrations!如果你流了太多血，汗水，关节刮伤了，今年，你可以试着休息一下叶老土豆的做法，吃些球芽甘蓝饼！But I promise not to make you feel guilty if you don't.
Xoxox
Phoebe
Gluten-Free Brussels Sprout Latkes with Anchovy Aioli
成分
- 4 杯子 芽甘蓝丝 from 188bet金宝搏体育about 1 pound
- 1 中韭菜 white and light green parts only,薄片
- 三 特大号鸡蛋 beaten
- 1/2 cup 糙米或鹰嘴豆粉
- 1柠檬的滋味
- 二 大汤匙 lemon juice
- γ teaspoon 海盐
- Coconut oil for frying
Instructions
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In a large mixing bowl,把球芽甘蓝组合起来，韭葱，eggs,面粉，lemon zest and juice,and salt.搅拌直到面粉完全混合。
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在一个大的平底锅里用高热加热一薄层椰子油。Prep a plate or baking sheet with paper towels.
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Arrange a layer of Brussels sprout latkes in the hot oil,每个1汤匙面糊。用平的金属抹刀轻轻地将勺平。(You just want to make sure the top is flat for when you flip.) Cook until browned and very crispy on the first side,188bet金宝搏体育about 1 to 2 minutes.小心翻转，然后在第二面重复，adding more oil as necessary.Remove to the paper towels to drain.继续成批地烹制馅饼，直到面糊全部用完。
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Meanwhile,在一个小的食品加工机中混合爱奥利的原料，搅拌成糊状，直到光滑。Transfer to a serving bowl.
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Season the latkes with salt and a squeeze of lemon.Serve alongside the anchovy aioli,， 泰姬酸奶，或者你选择的酱汁。
如果你做到了，tag @phoebelapine and #feedmephoebe - I'd love to see it!！
我非常喜欢凤尾鱼酱，他们传授了一个伟大的比萨，使一盘菜到另一个水平！This looks amazing 🙂
总比萨兹！！love that.Xox
我迫不及待想试试这些。Could I make these a day or so ahead,冷藏，然后在某天变热？？
DEF！！只需在400或425度的烤箱中在平底锅上重新涂抹即可！！
These look amazing!还有：你写了手稿的最后一个字？！SO exciting.等不及要赶上了！！！
Mirella always fears the dreadful Grater!：）所以我通常都是在磨蹭自己（她笑着坚持说现在不是这样，但事实却是如此。
We never had latkes before,经典的类似于hash browns，right?？
Yours are so much more interesting,而凤尾鱼Aioli把整个事情带到了另一个层次！！
非常感谢你分享这个美味的菲比食谱！！
xoxoxo
是的，它们类似于hash browns，just individual 🙂