Potato Latkes

Potato Latkes

Ingredients:

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

• 1 Shallot

• 1 Egg

• 1/4 cup Bob’s Red Mill All Purpose Baking Flour

• 1 Tsp garlic powder

• ½ Tsp salt

• 2-3 cups preferred neutral frying oil

• Apple Sauce (optional, for topping)

• Sour Cream (optional, for topping)

Yields 6-8 latkes

For this recipe, you can either hand grate your potatoes or run them through the grating option with your food processor.  Grate your potatoes to a standard shred.  Once completely shredded, if using your food processor, pop them back in with the normal blade and pulse 6 times. This will shred the potatoes into smaller pieces.  If by hand, give them a rough chop.  The shreds do not need to be uniform, but they shouldn’t be pureed.

Put the potatoes into a strainer or colander over a bowl with ½ tsp of salt and let rest for 5-10. The salt will help extract excess water from the potatoes.  The dryer the potatoes, the crispier the latke.

While that’s straining, either hand chop or grate the shallot in the food processor, and reserve.

Return to the potatoes and begin to gently press them down into the strainer or colander with a rubber spatula or wooden spoon.  This will help to force the water out of the potatoes.  Do this process until water stops pressing (1-2 minutes).

Dump the excess liquid.  In a bowl, combine the potatoes, shallot, egg, cassava flour, chickpea flour, and garlic powder until the batter comes together.  

Preheat a skillet with canola 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.  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. If you wanna be traditional, go for some apple sauce, sour cream, or both. Enjoy!