Latkes

gluten fee latke recipe

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 27 days ago

A basic recipe for pan fried potato latkes, no flour needed.

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What you will need

2 large (about 1 lb) russet potatoes

1/2 cup (50g) finely diced white onion

salt as needed

olive oil as needed

How to cook

1

Peel potatoes

Remove the skin. 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 potatoes

A simple box grater works well.

3

Submerge potatoes in water

Move grated potato to a bowl, and add enough water to submerge. Soak for several minutes.

4

Spread potatoes on a kitchen towel

Squeeze out the grated potatoes and spread them out on a clean kitchen towel.

5

Roll tightly to strain

Roll up the towel and twist it into a spiral. Over a small bowl, squeeze the towel tightly to strain off water.

6

Transfer to a mixing bowl

Unroll the towel and transfer the grated and strained potatoes to a mixing bowl.

7

Chop onion very fine

In latkes, I enjoy the flavor of onion, but not the texture, so I try to chop the onion as finely as possible. Check out the recipe link below for some tips on how to do this.

In latkes, I enjoy the flavor of onion, but not the texture, so I try to chop the onion as finely as possible. Check out the recipe link below for some tips on how to do this.

8

Add egg, onion and a pinch of salt

Mix the potatoes with the egg, chopped onion and a little salt.

9

Heat oil in a sautée pan

Heat oil in a sautée pan over medium heat. A nonstick pan will work best here.

10

Fry Latkes

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

Flip

When the latkes are golden brown on one side, flip them gently with a small spatula.

12

Cook opposite side

Let them cook on the opposite side until golden brown. Transfer to paper towels to drain. Serve with creme fraiche, applesauce, or both.

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