Potato Latkes

it’s time to get cooking in the kitchen again . one of my favorite vegetables  to cook with are potatoes they are so versatile you can my french fries, mashed potatoes or latkes and so many other thing as well . i hope you enjoy another recipe




    • 3 large starchy baking potatoes

    • 1/2 small to medium sweet onion, minced

    • 1/2 to 2/3 cup all-purpose gluten-free flour blend, as needed

    • 2 large organic free-range eggs, beaten

    • 1/2 teaspoon sea salt, to taste

    • A pinch of nutmeg, to taste

    • Peanut, Canola, or high heat safflower oil, for frying


Grate the potatoes by hand or in a food processor
(follow the manufacturer’s instructions for grating potatoes and vegetables). 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.


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