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Latkes: Potato (Wheat-Free) - pareve

Posted by : Lita Lotzkar

    2 c. raw grated potatoes
    2 eggs (large) -- beaten
    1 pinch (aprox. 1/4 tsp.) baking powder
    1 1/2 tsp. salt
    2 or 3 T. rice flour
    1 small onion -- grated (optional)
    Pepper to taste (optional)

Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty
dry!!!  (NOTE:  rinsing the starch off of the potatoes is important if you
don't want gummy latkes) 

Add eggs, mix 

Add baking powder, salt, and flour

(NOTE:  Add rice flour 1 T. at a time.  The mixture should be somewhat
watery.  You may not need all  of the flour depending on the stuff that
makes cooking an art and not a science!) 

Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of batter 
into oil 

(NOTE:  I use a soup spoon because my husband likes  small latkes) 

Turn latkes when browned around edges (check to see if brown enough on bottom 
by carefully lifting the edge before flipping) -- flip, fry second side til 
well browned (NOTE: flipping pancakes more than once toughens them)  

Drain on paper towels. Now, for those of you who can't eat fried foods, this 
recipe converts very nicely for a potato kugel (potato pudding).  Just sautee  
the onion in the oil of your choice BEFORE adding to the potatoes.  Mix as
above but instead of frying, pour mixture into a greased baking  dish (I
use an 8" square pan) and bake in a pre-heated 350 degree oven for about 30
minutes.    

Recipe works best with potatoes that are squeezed as dry as
possible after they have been grated and rinsed.

Source: Celiac/Coeliac Wheat/Gluten-Free List

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