Latkes, Gluten-free is as easy as 1, 2, 3
Simply take your recipe and
1 Exchange the wheat flour for gluten free potato flour and use a little less.
2 Be gentle. The starch in the potato flour can get "gluey, stretchy" if too much is added or if the batter is beaten too long; add the flour in batches.
3 Have patience. Rest the batter for 10 minutes to allow it to thicken, before deciding if you need to add more potato flour.
Your reward is a delicious latke with a light and creamy center surrounded by crispy edges. MMMmmmm.
How to make latkes, recipe serves 10 ish
You'll need
1lb of potatoes per person, so 10 pounds
2 large vidalia onions
3 whole eggs, give or take
about 1/2 cup potato flour, give or take
Sea salt
Oil to fry , buy a good one like grapeseed oil. **nut oils are too risky for guest with allergies, and blended oils are blended with a variety of oils so check the label for peanut oil, etc.
Peel your potatoes, cut them the right size for your food processor and place them into a stock pot with water so they don't brown until your are ready to shred them. Shred a batch of potato & onion, then squeeze and press out as much water as possible. Pressing on paper towels, squeezing through a collandar or wringing out in clean dish towels all work great. Finish shredding and squeezing and put into a big bowl. Add as many eggs necessary to make your potatoes glossy, then add shredded onion, salt and potato flour. Sprinkle the flour on top and mix by hand, combining well. This will take a moment or two of hand mixing. You can start cooking when the batter is ready or you can rest it in the fridge up to 4 hours.
To cook
Form a little patty of potatoes, saute in oil till golden brown on each side and drain on paper towel, make them happy with a sprinkle of sea salt.
Keep them warm in the oven until ready to serve. (never in the fridge) Latkes can hold in a 200 degree oven for 3 hours. To serve, warm back up in a 375 degree oven and enjoy.
