Prep 20 mins
Cook 10 mins
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.
- 1814.36 g russet potatoes
- 1 large onion, peeled
- 9.85 ml salt
- 14.79 ml white pepper
- 236.59 ml gluten-free rice flour mix
- 3 eggs, beaten
- olive oil (for frying)
- Preheat oven to 200 degrees or "warm" setting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
I made these today. Didn't weigh the potatoes, so it was a guestimate. I used black pepper instead of white, used brown rice flour, added some flax meal, a pinch of cayenne, abt. 3T parsley flakes, onion powder, and grated carrots and grated zucchini. VERY YUMMY. While the pan was still hot, cut up fresh apple into the scant oil in the pan, added some pure maple syrup, a little water, and some cinnamon and had fried apples ( healthy style) with the latkes.
These were very good. I was only making for me and my dd. I made a bit over a 1 lbs of potatoes but I did use 2 eggs because it seemed dry but that may be because I didn't have gluten free flour mix so I just used plain rice flour. I have never made these before but they tasted great with sour cream for breakfast.
My Mother-in-Law makes the best potato pancakes my children said to me. so I searched the net for something even better. Made these and my children said "MOM these are BETTER Than NANS!!"