Products for this post were provided by Melissa’s Produce.
It’s time for another Melissa’s Produce Challenge! This challenge is dubbed “Winter Wonderland” and features an array of delicious winter produce items from Melissa’s. San Diego Food Bloggers have been participating in these ‘Chopped-style” challenges for almost a year. Melissa’s Produce sends us a box of seasonal items and our challenge is to create a recipe using some of the ingredients. We kicked it up a notch this time and gave ourselves a real test by requiring all 7 (yes, 7) ingredients from our Melissa’s box to be used in two recipes – one savory and one sweet. We linked all our posts together with a link-up below so be sure to check them all out.
The biggest challenge for me was including potatoes two times. We had both steamed baby potatoes and Melissa’s famous DYP’s (Dutch Yellow Potatoes) in the box. Also included were Korean pears, Korean Jeju mandarins, steamed beats, steamed chestnuts and Christmas Crunch grapes.
I knew I wanted to use potatoes in both recipes so I decided to shred the DYP’s for latkes and mash the steamed potatoes for use in a cake… Uh huh, I said cake.
Lately, I’ve been experiencing a bit of blogging drag and difficulty myself creating recipes because I’ve been on a very restricted diet. My almost 5 month old son has a dairy protein allergy and suspected other food allergies so I’ve cut out the top 7 food allergens from my diet since I’m breastfeeding him. That means no dairy, soy, wheat, eggs, nuts, peanuts or shellfish. If you are thinking what I was thinking when I did this, it was good bye cake and ice cream! Ok, so that’s not such a bad thing for my waistline but it has been a difficult adjustment.
You will notice this latke recipe is devoid of eggs and wheat flour. That’s because I wanted to eat them! If you want the egg & flour version, you’ll have to find them somewhere else.
As far as the cake goes, I had to use the chestnuts which I can’t eat so I went ahead and put in eggs and butter because it really does make for a better cake. The cake is gluten-free though, for those wheat-deprived folk who have a sweet tooth!
A special thank you to Melissa’s Produce for providing this and other challenges to the San Diego Food Bloggers and inspiring us with their amazing produce.
I received the above-mentioned box of items from Melissa’s Produce to create a recipe featuring said ingredients. I received no other compensation and all opinions are my own.
Allergen-free Potato Latkes with Pear Mandarin Sauce
Servings: 5 • Size: 2 latkes with 2 Tbsp sauce • Weight Watcher Points+: 4
Calories: 134 • Fat: 3g • Carbs: 27g • Fiber: 3g • Protein: 2g
Sugars: 11g • Sodium: 283mg • Cholesterol: 0mg
- ½ pound Melissa’s Dutch Yellow Potatoes
- 2 shallots, chopped
- 1/3 cup gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ vegetable oil
- Chopped green onion for garnish
Pear Mandarin Sauce:
- ½ Melissa’s Korean pear, peeled and cored
- 1 Melissa’s Jeju Mandarin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/8 cup sugar
- 1/8 cup water
Shred the potatoes with a box grater or food processor and place them in a bowl of water. Soak 15 minutes. Remove the potatoes from the water, squeezing out the water and place in a double layer of paper towel. Reserve ½ cup of the water. Roll up the paper towel and squeeze the remaining water out of the potatoes. Transfer to a large bowl.
Add the shallots, flour, baking powder and salt. Toss to combine. Add the potato water one Tablespoon at a time, stirring to combine until the mixture comes together.
Add enough of the oil to coat the bottom of a large cast iron skillet ¼ inch. Heat the skillet over medium high heat. Drop the potato mixture in by spoonfuls, flattening out each one after it is placed in the skillet. Cook 5-7 minutes on each side, until golden brown. Remove from skillet and place on a paper towel-lined plate.
Garnish with green onion and serve with sauce.
Latkes can be made ahead, refrigerated and reheated in the oven at 350 for about 8 minutes.
Pear Mandarin Sauce:
Chop pear and place in a small saucepan. Grate the zest of the mandarin into the pan. Remove and discard the mandarin peel, chop the fruit and add to the pear. Add the remaining ingredients to the saucepan and place over medium-high heat. Cook, stirring occasionally, until fruit is soft, about 30-35 minutes. Transfer mixture to a blender and puree until desired thickness. (Small chunks of fruit are good.)
Sauce can be served warm or refrigerated and served cold.