Potato Latkes

Potato Latkes

Ingredients:

• 2 Russet Potatoes (approx. 5” in length)

• 1 shallot, minced

• 1 large egg

• 1/4 cup gluten free flour

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• ½ tsp kosher salt

• 2-3 cups preferred neutral frying oil (avocado, canola, grapeseed)

• Apple Sauce (optional, for topping)

• Sour Cream (optional, for topping)

Prep Time: 30 minutes

Cook Time: 15 minutes

Yields 8 latkes

For this recipe, you can either hand grate your potatoes or run them through the grating option with your food processor. Soak your grated potatoes in cold, salted water. This will help release excess starch and slow down their oxidization process.

While the potatoes soak, either hand chop or grate the shallot in the food processor, and reserve.

After several minutes, wring out the potatoes in a clean dish towel or cheese cloth and transfer to a large bowl. Combine the potatoes, shallot, egg, flour, garlic and onion powder, black pepper, and kosher salt until the batter comes together. 

Preheat a skillet with neutral oil until the oil shimmers. Using a ¼ cup, scoop the latkes into the hot skillet (without overcrowding). Use the flat side of the measuring cup to flatten out and shape the latkes.  Let them cook 3-4 minutes per side until beautifully golden brown, monitoring the heat throughout this process.  Place them on a wire rack and immediately sprinkle additional salt. You may store in the oven at 200 to keep warm.

Finish with your favorite toppings. I like to set up a latke bar for my guests to customize their plates. If you want to be traditional, go for some apple sauce, sour cream, or both. Enjoy!