NEW RECIPES FOR CHANUKAH
Gluten-Free Potato Latkes
- 2 1/2 lbs Russet potatoes (peeled)
- 1 Onion (medium) (yellow)
- Coarse salt
- 3 Eggs large
- 1/2 C Potato starch
- 1/2 t Baking powder
- 1 C Vegetable oil
DIRECTIONS
- On the large holes of a box grater or with a food processor, grate potatoes & Onion.
- Toss with 1 1/2 t salt.
- In 2 batches, pile potato mix on a clean dish towel & squeeze out excess liquid.
- Transfer to a bowl & mix in eggs, potato starch & baking powder.
- In a large non-stick skillet, heat oil over medium (a bit of potato mix should sizzle when added).
- In batches, carefully drop 2 T potato mix into oil for each latke, pressing to flatten.
- Cook until crisp & golden, about 4 minutes per side, adjusting heat as needed.
- Drain on paper towels & serve warm with desired toppings.
- You can keep cooked latkes warm in a 250 F oven until ready to serve.
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