Karina's Potato Latkes
Nothing beats golden lacy latkes.
Karina's Potato Latkes
"Put on your yamaka, it's time for Hanukkah!" [Adam Sandler] Yes, Babycakes, it is the season for latkes. Serve them with homemade applesauce (my recipe for Cinnamon Applesauce is here).
3 large starchy baking potatoes or sweet potatoes
1/2 small to medium sweet onion, minced
1/2 to 2/3 cup brown rice flour, or all-purpose GF flour blend, as needed
2 to 3 large organic happy free-range eggs, beaten
1/2 teaspoon sea salt, to taste
Fresh grated nutmeg, or curry, or ginger, to taste (sweet potatoes are delicious with warming spices)
Organic high heat safflower oil, for frying
"Put on your yamaka, it's time for Hanukkah!" [Adam Sandler] Yes, Babycakes, it is the season for latkes. Serve them with homemade applesauce (my recipe for Cinnamon Applesauce is here).
3 large starchy baking potatoes or sweet potatoes
1/2 small to medium sweet onion, minced
1/2 to 2/3 cup brown rice flour, or all-purpose GF flour blend, as needed
2 to 3 large organic happy free-range eggs, beaten
1/2 teaspoon sea salt, to taste
Fresh grated nutmeg, or curry, or ginger, to taste (sweet potatoes are delicious with warming spices)
Organic high heat safflower oil, for frying
Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating).
Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture.
In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well. Add more flour or liquid as you go, if you need to.
Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat.
Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.
Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.
Remove the latkes with a slotted spatula and place on paper towels, to drain.
Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture.
In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well. Add more flour or liquid as you go, if you need to.
Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat.
Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.
Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.
Remove the latkes with a slotted spatula and place on paper towels, to drain.
Keep the drained latkes warm in a hot oven until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan.
Serve the latkes immediately with homemade applesauce or sour cream.
10 comments:
That recipe is more or less identical to my family recipe! I'll be making them on Sunday and will take photos and post my (basically the same) recipe. Can't wait. Also going to try some "alternative" latkes - We'll see how those turn out. Happy Chanukah!
Sweet- i am going to try these over the weekend. Thanks! And I wanted to say thank you for all your great recipes - I made the pumpkin bars for the third time last weekend, and they're fantastic. Thank you for being so generous with your knowledge. Happy holidays!
omg ... girl, those are gorgeous!! i want them — NOW! (i'm gonna add you to the latke-mania posting i did, if that's ok - i'm sure others would love a gf alternative).
happy hanukkah (i now have adam sandler playing in my head, lol).
Wow! Homemade applesauce, too? I'd never dreamed of making it fresh, but it DOES seem fairly easy. But then again, you make EVERYTHING look easy!
Happy Holidays!
The latkes look great! I have made a few potato-pancakes over the years, but never an actual latke. The recipe looks straght forward enough, I'll give it a try.
Hey, By the Bay! It's a classic, yeah? I'll be interested in your alternative recipe.
I like to shred sweet potatoes, too.
Hi Gaile! My pleasure. And I'm glad you like the pumpkin bars. Come to think of it, I need to make some. ;-)
Hola, BurekaBoy. I'm honored to be added to anything maniacal. HH to you, too, BB.
;-)
Hi Kathy! Babycakes, it's so good. And really easy. HH to you, too! xo
Hey Mike! Latkes translate easily to gluten-free. So crispy and yummy. You'll love 'em.
i'm honoured, thanks for the link! :) may all your latkes be forever crispy and light...and gluten-free, of course! happy 3rd candle. /bb
Oh, these look so good. Maybe I need to make some of these to go with our traditional New Year's Eve dinner of kielbasi and sauerkraut.
Happy new year! I made some latkes during Chanukah, and they didn't have any flour or eggs in them! Isn't that odd? But they were very crispy -- they looked a lot like yours here.
Yum!
Right back atcha, B-Boy!
Lucette- Sauerkraut sounds good.
Lisa- I have to make mine without eggs this year, so I'm happy to hear your turned out so well!
Karina
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