These gluten-free latkes are so crispy on the outside and soft on the inside. They are so flavorful that you won’t need any toppings! You can make them hours in advance and just warm them up right before serving! Tips for successful latkes: Drain as well as you can. Don’t make too many at a time and don’t move them or touch them in between. Use a spatula and a wooden spoon to flip the latke. If your oil gets dirty and bubbly, pour it out and pat the pan dry with a towel and use fresh oil for the next batch.
These are like mini pizzas and go great with a side of warm tomato sauce to dip them into. They also reheat well! Feel free to add your own “toppings” instead of sundried tomato and spinach, you can add what you love!
Matbucha is a cooked dish of roasted tomatoes, peppers, garlic and chili peppers. The name of the dish originates from Arabic and means “cooked salad”. It is beyond delicious and I love making extra to put in my sunny side up eggs, in sandwiches, as the base to my shakshuka, on top of chicken, salmon etc.