Gluten-Free Latkes and Cinnamon Applesauce
Have you made latkes lately?
Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.
3 large starchy potatoes (Idaho baking potatoes work well), peeled
1/2 small to medium onion, minced
1/2 to 2/3 cup brown rice flour, or all-purpose gluten-free flour mix
2 to 3 organic free-range eggs, beaten
1/4 teaspoon sea salt, to taste
Organic high heat safflower or canola 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 moisture.
Homemade applesauce is so easy, and so much better than jarred applesauce, let me tell you. It's a must with crispy golden latkes. I like to combine two or three apple varieties for flavor- Golden Delicious, Granny Smith and MacIntosh. Sometimes I add pears.
8-9 assorted apples - peeled, cored and chopped
1 cup unsweetened 100% organic apple juice or pear cider
1/2 cup water, more if needed
A small pinch of fine sea salt
1 tablespoon agave nectar or honey
1/2 teaspoon cinnamon, or to taste
Place the chopped apples in a large saucepan and add the apple juice and enough water to barely cover the apples. Add a pinch of sea salt. Bring to a simmer over medium heat and cook the apples until they are fork-tender, about 15 to 20 minutes.
Mash the apples with a potato masher. Stir in the agave and cinnamon. Continue to cook over low heat until the apples are soft and all the excess liquid has cooked off; about 5 minutes. Remove from heat and cool.
Serve at room temperature; or cover and store in an air-tight container and chill.
Makes 6 servings.