the hanukkah celebrations have started here…
piles of gifts hidden in my closet.
pounds of potatoes piled high in the corner of the kitchen.
the menorah is sitting out on the counter.
my kids have left the last of their gift hints taped to doors, walls and beds.
i’m beginning to get a little excited, i mean, mostly because, well, 2 of my favorite holidays blended into one!
my mind had been racing. i’m feeling good. i’m feeling inspired and i am going to make the perfect gluten free latke this year.
when i sat down and thought about gluten free options for latkes i must admit i was a little stuck. sure, i can use the pre-made gluten free flours but in all honesty, i am not a fan. since given the instruction to stay away from gluten i have been doing my research. i’ve been playing with flour combinations. i have been learning about different rice/nut/grain flours and different starches.
i’ve become a fan of sweet rice flour. love the consistency of it. love how it smells, how it feels and how it works. i love how it binds. i love how you can mix it with other flours and starches to make a fine all purpose flour.
so i went for it. i made it simple. i made them gluten free.
gluten free potato latkes
- 1 pound of potatoes
- 1 sweet onion
- 3 eggs beaten
- 1/2 cup sweet rice flour
- 2 pinches of good salt
- fresh ground pepper
- handful of parsley
- with a food processor grate your potatoes and onion. when done, take your mixture out and put into a strainer. with your hands, press down and express all the water out of the mixture. keep tossing the mixture around and pressing on it to get all the liquid out. (or, an easier way to do this, add your mixture to a towel and strain all the mixture out.
- add the potatoes and onion to a bowl. add rice flour, eggs, salt, pepper and parsley. toss with your hands to combine.
- to a saute pan, add enough oil to cook the latkes. about 1.5 cups. heat up oil.
- i like to do this next step with my hands, i’m one of those. take small amounts (about a tbl) and place mixture into hot oil. cook about 2-3 minutes on each side.
- drain on paper towels and then keep warm in a heated oven.
i will be serving these as an app on thanksgiving with homemade cran-apple sauce. they will placed amongst the cheeses vegetables and stuffed mushrooms. i can’t wait…