With Hanukkah around the corner, it’s time to get the house smelling like oil with frying latkes. I’ve used this recipe for about six years now, and to me it’s the sign of a good recipe as it has so much “cooking love” on the paper. Grease. Food stains. It’s the sign that it’s been used a lot.
It’s a recipe I posted on my original blog, Gluten Free Steve, back in 2007. That year, The Artist and I were traveling from our home in Denver to Chicago for an art show during Hanukkah. Gosh, what a trip. The car kicked into some mode after we crossed the Colorado border and we spent a day in Nebraska (I think?!) at the one Saab dealership in the state. Oy!
Off and on over the years, we’ve hosted Latke Night at our house as well with friends. I make a corned beef. The Artist makes the latkes. And the friends make it a great night.
Whether or not you celebrate Hanukkah, you’ll celebrate these gluten free latkes! Enjoy!
Gluten Free Potato Latkes
4 lbs. potatoes, peeled and grated
1 small onion, grated
1 shallot, chopped
2 eggs, beaten
1 Tablespoon gluten free flour
1 teaspoon baking powder
Salt/Pepper/Garlic Powder to taste
Combine potatoes, onions and shallot in a large mixing bowl. Mix the other ingredients in thoroughly.
Put the mixture in a colander to drain the excess liquid into a separate bowl. Drain the liquid but save the starch that accumulates on the bottom of the bowl and add back into the potato mixture.
Cook latkes in heated oil until browned on one side. Flip and cook on other side until golden brown.
Keep latkes warm in the oven on a low temp until they are all cooked.
Serve with applesauce and/or sour cream.