Bubbie's Potato Latkes! Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free
Latkes are traditionally made as a holiday food to celebrate Channukah, but for those on a gluten-free diet, potato latkes are wonderful comfort food - ANYTIME. They are simple to make, smell great when they are cooking, and delicious.
Ingredients
9-10 raw, medium-sized, red-skinned** potatoes, peeled and cubed (should completely fill a regular-sized blender)
1 egg
1 tsp sea salt
Freshly ground pepper to taste (optional)
1 tsp olive oil
Garnish: Many people enjoy apple sauce, or fruit with their latkes.
Variation: Some enjoy onion in their latkes. In this case, finely chop 1/2 a medium sized onion and blend it with the potatoes.
Method
Add one egg to the bottom of a blender. Fill the blender with cubed potatoes (and onion, if desired). Pulse the blender until you see some of the potatoes form a liquid at the bottom of the blender, then puree until all the potatoes form a sloppy batter. To this batter add the sea salt and freshly ground pepper and puree again for another 30 seconds to mix it well.
Using a paper towel or kitchen brush, lightly oil a large no-stick griddle, or at least 2 no-stick frying pans. Pre-heat the pans to medium, or medium high (350 degrees F).
Using a large serving spoon, spoon the batter onto the griddle using a sweeping motion to thin out the pancake. They cook much faster if they are not too thick. Once the pancake begins to dry on the top (2 + minutes), test to see if you can easily flip it over. Cook on the other side for another 1 + minutes. One side will brown lightly, and the other not as much.
Latkes are traditionally made as a holiday food to celebrate Channukah, but for those on a gluten-free diet, potato latkes are wonderful comfort food - ANYTIME. They are simple to make, smell great when they are cooking, and delicious.
Ingredients
9-10 raw, medium-sized, red-skinned** potatoes, peeled and cubed (should completely fill a regular-sized blender)
1 egg
1 tsp sea salt
Freshly ground pepper to taste (optional)
1 tsp olive oil
Garnish: Many people enjoy apple sauce, or fruit with their latkes.
Variation: Some enjoy onion in their latkes. In this case, finely chop 1/2 a medium sized onion and blend it with the potatoes.
Method
Add one egg to the bottom of a blender. Fill the blender with cubed potatoes (and onion, if desired). Pulse the blender until you see some of the potatoes form a liquid at the bottom of the blender, then puree until all the potatoes form a sloppy batter. To this batter add the sea salt and freshly ground pepper and puree again for another 30 seconds to mix it well.
Using a paper towel or kitchen brush, lightly oil a large no-stick griddle, or at least 2 no-stick frying pans. Pre-heat the pans to medium, or medium high (350 degrees F).
Using a large serving spoon, spoon the batter onto the griddle using a sweeping motion to thin out the pancake. They cook much faster if they are not too thick. Once the pancake begins to dry on the top (2 + minutes), test to see if you can easily flip it over. Cook on the other side for another 1 + minutes. One side will brown lightly, and the other not as much.
**Note: use a very firm potato for this recipe. Red-skinned potatoes work well.
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