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Eric's Gluten Free Potato Latkes Recipe
Eric's delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce.
pounds russet potatoes
large onion, peeled
tablespoon white pepper
cup gluten-free rice flour mix
Preheat oven to 200 degrees or "warm" setting.
Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
Quickly squeeze a handful of grated potatoes at a time over a second bowl or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
Add remaining ingredients to the batter, and stir until fully combined.
Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3 inch thick. Do not press too hard, as the latkes will be more crispy if the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato).
Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
Transfer latkes to a plate lined with paper towels or several layers of brown paper. Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream, and applesauce.
Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
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