During the Holidays, my family and circle of friends celebrates Hanukkah, Christmas, New Year’s, and The Russian New Year. Add in dietary restrictions, and there’s a lot of room for experimenting with traditional recipes! I made these gluten-free latkes for my husband and sister the other day for an intimate brunch. It was my first time making them and I’m really pleased with how they turned out.
2 eggs, beaten
2 cups peeled and grated potatoes (I used 4-6 smallish red ones but you can also use Yukon gold, maybe about 3-4 if they’re large)
1/2 a yellow onion, for grating
Canola oil for frying (I’ve also seen recipes that call for 1 part duck or chicken fat with the oil. Up to you.)
Coarse salt to taste (I used about a teaspoon, I try not to overdo added salt)
2 tbsp Arrowhead Mills gluten-free baking mix, or any other gluten-free flour or baking mix such as rice flour. (Rice flour tends to be gritty, so I prefer a blend of GF flours.)
Applesauce or sour cream to serve with. For special occasions, I love caviar with these things, or cream cheese, lox, and bagels. Udi’s bagels are gluten-free.
Pan for frying, large mixing bowl, grater, spatula, spoon, kitchen towel or cheesecloth to drain water, paper towels to drain oil.
Grate the 1/2 onion into a bowl (this part really sucks, so watch your eyes. If you can’t stand the fumes, chopping them very finely isn’t as bad). One at a time, peel the potatoes, grate, and place in a thin kitchen towel or cheese cloth (they stick to paper). Wring out excess water, then dump them into the bowl with the grated onion and mix well. The onion keeps the potatoes from oxidizing and turning this really unappetizing grey-greenish color, so coat the shreds well with the onion.
Heat oil in pan over medium-high heat so the oil is about a 1/2″ deep. Try not to make it smoke, but keep the oil hot so that a drop of water sizzles.
Meanwhile, mix in the salt, beaten egg, and GF flour, stirring well until a nice potato-shreddy paste forms. If you need to add a bit more flour or potato to get the consistency right, feel free. It should be pretty thick, not runny or dry.
When oil is hot, drop by spoonfuls into the oil carefully, and gently press down to flatten. Let them cook undisturbed about 3-4 minutes each side. After that, gently turn until golden brown, removing when they’re done and adding more. Drain on paper towels. If you need to keep them hot, put them on a wire rack in a baking dish in a warm oven. They re-heat okay in the toaster oven, but are at their best freshly hot.