Classic Latkes
gluten fee latke recipe
4 portions
25mA basic recipe for pan fried potato latkes, no flour needed.
What you will need
1 lb Russet Potatoes
1 White Onion
Salt
Olive Oil
1 Egg
(Nutritional facts 111 calories, 3.53 g fat, 15.64 g carbohydrates, 4.6 g protein, 77 mg cholesterol, 843 mg sodium)How to cook
1
Peel your potatoes. You don't have to worry too much about perfect peeling because we're just going to grate these up in the next step.
2
Grate the potatoes. A simple box grater works well.
3
Move grated potato to a bowl, and add enough water to submerge. Soak for several minutes.
4
Squeeze out the grated potatoes and spread them out on a clean kitchen towel.
5
Roll up the towel and twist it into a spiral. Over a small bowl, squeeze the towel tightly to strain off water.
6
Unroll the towel and transfer the grated and strained potatoes to a mixing bowl.
7
In latkes, I enjoy the flavor of onion, but not the texture, so I try to chop the onion as finely as possible. You can even use a grater, like the potatoes.
8
Mix the potatoes with the egg, chopped onion and a little salt.
9
Heat oil in a sautée pan over medium heat. A nonstick pan will work best here.
10
When the oil is shimmering, place small haystacks of your potato mixture in the hot oil. Let them cook until browned (about 5 minutes).
11
When the latkes are golden brown on one side, flip them gently with a small spatula.
12
Let them cook on the opposite side until golden brown. Transfer to paper towels to drain. Serve with creme fraiche, applesauce, or both.
Comments