I realize that Hanukkah is over, but thinking about it last week reminded me of potato latkes. While they are traditionally served during Hanukkah, they’re great food any day for anyone who eats potatoes.
Most potato latke recipes include flour. To make them gluten free, I used rice flour and starchy russet potatoes to help them hold together.
- 1½ pounds russet potatoes
- ⅓ cup finely chopped onion
- 2 Tablespoons rice flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- ¼ teaspoon black pepper
- coconut or other oil for frying
- Peel and grate the potatoes or shred with a food processor.
- Place the shredded potatoes in the middle of a large piece of cheese cloth or cotton dish towel. Pull the cheese cloth up around the potatoes, then squeeze while holding it over a bowl. Remove as much liquid as possible.
- In a mixing bowl stir together the potatoes, onion, flour, eggs, salt, and pepper.
- Cover the bottom of an electric skillet with vegetable oil. Set the temperature to 375°. Allow the oil to get hot.
- Using a large serving spoon, scoop up some potato mixture and gently place it in the skillet. Then use the back of the spoon to flatten it into a pancake. Repeat.
- Cook each side until golden brown, about 3 minutes.
- Place the cooked pancakes on a plate lined with a paper towel.
- Serve with applesauce and/or sour cream.