It is the first night of Chanukah and I am looking forward to making latkes! However, I am still trying to stick to my low-gluten goals. I feel so much better when I don't have gluten in my diet. If you would like to know more about this topic, please email me privately.
I did a quick search online for some gluten-free latke recipes and pieced this one together. I will have to let you know how it works tomorrow, since I haven't actually made it yet! If you try it yourself, please let me know how it goes:
Gluten Free Potato Latkes
Makes about 15 latkes
- 3 huge organic russets
- 1 organic sweet potato for sweetness
- 1 organic yellow onion
- 1/3 cup brown rice flour
- 3 large eggs whisked
- Salt and pepper to taste (be generous)
- Grass-fed Ghee for frying (or Red Palm Oil)
- Organic applesauce (best option is to make your own)
- Whole milk yogurt or sour cream from grass-fed cows
- 1 bunch of green onions
Peel (or don't peel, I won't peel mine) potatoes, cut in half and place in cold water (to keep them from turning brown and to remove some of the starch). Let soak for about 30 minutes. Peel skin off onion and cut in half. Use grater setting on food processor and alternately push through potato and onion.
Place it all in a colander (inside a larger bowl) lined with a clean dish towel and squeeze the life out of the potato/onion mixture to get the liquid out. It will be messy, but keep going until they are pretty dry.
Empty out the liquid. Dump the dry potato/onion mixture into the bowl and add in the flour and eggs and seasoning. Mix well.
Heat the oil until a tiny bit of the mixture sizzles when dropped in. Scoop about ¼ cup for each pancake, smash into round-ish patties and fry over medium heat until nicely browned and flip – same for the other side. If the oil is not hot enough, the potatoes will absorb the oil and just be greasy – and if the oil is too hot not only will it make the oil go rancid but the potatoes will be black on the outside and the inside will be raw. If your oil starts to smoke, throw it out and start over.
Serve with a dollop of cream and sprinkle with green onions.