What’s a Jew to do when you’re gluten and grain free and you just CAN’T live without latkes for Chanukah? Traditionally you add flour to the mix, but I have discovered that they are just as tasty without.
I know what you’re thinking “They must not stay together!”
Well, I’m here to tell you they do and they have. I was so excited to have latkes I made them Tuesday night, the night before Chanukah started! So for those of you who thought your latke days were behind you, here’s my recipe:
Gluten free/Grain free Potato Latkes
4-5 medium potatoes, thoroughly scrubbed and cleaned
1/2 red onion
Oil for frying (I use olive oil)
Applesauce or sour cream
Grate potato and onion; either using a box grater or a food processor. Place a large handful of the potato/onion mixture in a tea towel and twist/squeeze the water out. Place In a large bowl. Continue until you have done this to all the potato/onion mixture.
Add salt and eggs. Stir to combine. Coat the bottom of a pan with olive oil. Heat over medium to medium-high heat. The oil must be hot to cook the latkes properly. Add a spoonful of potato mixture to the hot oil and press down to make a patty. Depending on the size of your pan (and patty’s) you can make 3 or 4 at a time.
When the underside is brown and crispy flip your latke. Cook until this side is brown and crisp. To keep them warm place them on a wire rack on a cookie sheet in a 250 degree oven. Continue until all the potato mixture is gone. While cooking you will need to add more oil. Be sure it heats up before you add your next latke to avoid a greasy mess. Serve with applesauce or sour cream, or both!
I prefer my latkes with applesauce, my kids prefer sour cream. Surprisingly we actually had a couple leftover and they made an excellent breakfast (after heating them in a 350 degree oven).
And even with the leftovers I sadly have no photographic evidence due to my overwhelming joy over having a gluten free, grain free latke.
What’s for dinner at your house?
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