FREE RECIPE: Gluten-Free Latkes
Latkes fresh from the frying pan are one of my favorite holiday treats. I know that everyone thinks their latke recipe is "the best." I'm no exception! This is the recipe I make each year and, I am happy to report, it always wins rave reviews.
1 medium onion, peeled
2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
1/3 cup plus 2 Tablespoons white rice flour
3 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
- Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer.
- Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
- Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.
- In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.
- Add lightly beaten eggs and stir to combine.
- Heat 1/4-inch of oil in a non-stick frying pan over medium-high heat.
- Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!
- Fry for 2-3 minutes on each side or until deeply golden brown.
- Drain fried latkes on a paper towel covered baking sheet.
- Serve at once or keep warm in a 200 degree oven.
- Repeat with remaining latke mixture.