2 large (large-person's-fist-sized) potatoes (russets work well)
1 medium-sized onion
1/4 cup all purpose gluten free flour mix
1/2 tsp salt
freshly ground pepper, to taste (optional)
7 - 8 tbsp canola or other vegetable oil, for frying
Heat a medium-sized saucepan of water to boiling.
Meanwhile, peel, rinse, and grate the potatoes. I used a food processor for the first grating.______
Drop the grated potato into the boiling water and parboil for five minutes. Pour into a colander, rinse and drain thoroughly with cold water.
Optional step- Grab handfuls of grated, drained potato, squeeze out any extra water remaining, put in food processor with S-blade. Repeat for the rest of the grated potato sitting in the colander. Process until you can't see the grated potatoes any longer - in other words, they've turned mushy. I would recommend not letting them get TOO mushy. This is an optional step. I have asked others about this and they think it's unnecessary. I like the extra effort - I think it makes for a perfect texture.___________
Pour the potato mixture into a large bowl.
Grate the onion using your preferred method. Add to potato mixture. I used the S-blade of my processor for my onion grating, but this renders the onion very watery so I had to squeeze the water out of the onions before adding to the potato mixture._______
Place your eggs into the food processor. Give 'em a whirl. Add to potato mixture along with flour, salt, and pepper. Blend well.__________
Place a heavy skillet over medium-high heat. Add a few tablespoons of oil and wait until the oil is super hot (tiny speck of batter should sizzle when it hits the oil). Spoon batter into hot oil to form pancakes and press them with a spatula to flatten. Fry on both sides until crisp and brown. You will have to periodically add more oil to the pan.
As the latkes are finished cooking, place on a paper-towel lined sheet pan. If desired, place in a 200 degree oven to keep warm.______
Serve with your choice of topping. Sour cream and applesauce are the usual suspects.
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