RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Latkes: Potato (Wheat-Free) - pareve
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
