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This recipe was featured on our Instagram Stories for Chanukah 2019 #beyondthelatke. Check-in daily to see all the fun takeovers we have planned!
8 large Yukon potatoes
1 large onion, cut into chunks
2 eggs
1/4 cup Gefen Potato Starch
1 teaspoon baking powder
1 teaspoon Haddar Kosher Salt
1/4 teaspoon freshly ground Gefen Black Pepper
6 single boneless skinless chicken breasts, pounded thin or 12 butterflied boneless skinless thighs
oil, for frying
In a food processor fitted with the shredding disk, shred potatoes and onions, using medium pressure. Transfer vegetables to a large colander set in the sink or over a bowl; press firmly to drain excess liquid.
Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.
Place chicken into potato mixture; coat on all sides.
In a large nonstick skillet, heat oil over medium-high heat. Working in batches, fry chicken on both sides until cooked through and juices run clear, three to five minutes per side.
Pat chicken with paper towel to remove excess oil.
How Would You
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Flour Can you use regular flour instead of potato starch?
Thanks
Potato starch is much startchier than flour if you don’t have potato starch you can try substituting with corn starch or tapioca powder or arrowroot.
Can these be baked? Can these be made in advance & frozen whether raw, fried, or baked?
You should be able to bake them. Just make sure to spray them generously with some oil. Yes, you can freeze them.