starchy potatoes, peeled; Idaho baking potatoes work well
1/2 small to medium
1/2 to 2/3 cup
brown rice flour, or all-purpose gluten-free flour mix
2 to 3
sea salt, to taste
safflower or canola oil, for frying
- Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating). Press the grated potatoes between clean paper towels, or tea towels, to extract moisture.
- In a large bowl, combine the grated potatoes with the onions and gluten free flour, then add the beaten eggs, sea salt, pepper. Stir well. Start with 2 eggs, and a half cup of gluten free flour; add more of each if you need to.
- Heat a good inch and a half of safflower oil in a deep sided skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula. I like my latkes lacy and irregular, and this is the method I use to achieve this.
- Cook the latkes until they are golden on each side - crispy on the outside and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.
- Remove the latkes with a slotted spatula and place on paper towels, to drain.
- We keep the drained latkes warm in a hot oven, at 400 degrees F., until all the latkes are ready to serve, and try to work fast, the simple truth is latkes are best eaten hot from the pan.
- Serve the latkes immediately with homemade applesauce. Some people also like their latkes with a dab of sour cream stirred with a touch of horseradish. Spicy can be good!
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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