Ah yes, the obligatory latke post. This is more or less my family potato latke recipe, but made with a gluten-free flour mix instead of matzo meal. The rice flour mix works wonderfully. We gobbled them up so fast last night that by the time my friend Poet With a Day Job reminded me to take photographs there were only three sad, cold latkes left. I was in such a food coma I slapped them on a paper plate, gussied them up with some sour cream and cranberry applesauce, and took a lazy, crappy photograph. Sorry folks, you're just going to have to take my word for it that these puppies are some top of the line latke specimens.
It made my day yesterday to be able to hook two other gluten-free friends up with latkes and sufganiyot. Chanukah is so much more full of naches* when you don't have to worry about getting glutened.
*Yiddish for "joy"
4 pounds Russet potatoes
1 large onion, peeled
2 teaspoons salt
1 tablespoon ground white pepper
1 cup Rice Flour Mix
3 eggs, beaten
Olive oil for frying
Preheat oven to 200 degrees or "warm" setting.
Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
Makes 6-8 servings.