Wednesday, June 18, 2014

Gluten Free Latkes (Potato Pancakes) Recipe

Follow my blog with Bloglovin


Every around December, me and the minions do a unit study about different cultures, countries or religions and how they celebrate the holidays.  One year we did a unit study on Hanukkah, and I made latkes for the family to try using a recipe I found on Chabad.org.  I couldn't eat them but the hubby loved them and now begs me to make them year around.  I had a hard time finding a good gluten free recipe, so I made up my own, and now I can have latkes too!  This recipe makes a dense, potatoey pancake with crispy edges.


Ingredients
  • 1 shallot chopped finely
  •  16oz bag hash browns (fresh or if frozen thaw slightly) or 16oz of fresh grated Russet potatoes
  • 3/4 cup + 1 Tablespoon rice flour
  • 3 eggs (or 1 goose egg)
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp ground black pepper
  • 1 cup warm (not hot) water
  • sour cream, chives, applesauce for serving
  • oil for frying
Dissolve rice flour in water, set aside for five minutes (this helps to get rid of the grainy texture).  Add in the hash browns, eggs, baking powder, salt and pepper.  Mix well, then let stand for 5 mins. Heat oil in skillet using enough to lightly coat the bottom of the pan.  Drop by heaping tablespoons in the hot pan, spreading the top lightly with the back of the spoon.  Cook until edges are golden, then turn carefully cooking until the other side is golden.  Top with sour cream, chives and/or applesauce.  Or use as a base for something more creative. I topped these latkes with shredded beef (pressure canned), sauteed radishes, radish greens, sour cream and chives.