Potato Latkes (Jewish Potato Pancakes) - Gluten-Free

What's Cooking?'s Note:

A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 4 lbs russet potatoes
• 1 large onion , peeled
• 2 teaspoons salt
• 1 tablespoon white pepper
• 1 cup gluten-free rice flour mix
• 3 eggs , beaten
• olive oil (for frying)

Directions:

1. Preheat oven to 200 degrees or "warm" setting.
2. Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
3. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
4. Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
5. Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
6. Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
7. Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.

Reviews

[UmmBinat]

DH, DD and I liked these as a part of breakfast. I made them gluten free with the flour mix suggested in the introduction. We had these with plain yogurt and your Recipe #201473 at room temperature and ketchup for those who wished. I used yellow potatoes, sea salt, freshly ground black pepper and egg replacer but I did add additional eggs as I find I sometimes have to with my replacer. I will make these again.

[Jmsblond007]

Not like my husband usually has but he liked them just as much! Thank you for your recipe! Very Tasty~

[WI Cheesehead]

I did not make this gluten free, so I reduced the flour used. I halved the recipe (so used 1/4 C flour, at chef's advice) and it made about 24 pancakes. It is a simple recipe, but if you use a grater, it takes quite awhile to shred all the potatoes. I've got to get that food processor attachment! My DH and I tag teamed:) I mixed it all up and he fried (in canola oil). Everyone liked them. We served with pea soup and homemade bread. Also, used Egg Beaters. Tip: make sure it's dark golden brown (like pic.) or the potatoes will still taste raw. I patted the tops with paper towel also. DH will enjoy in his lunches!