I know I am posting this way in advance of Hanukkah (the holiday in which latkes are served), but when faced with an oversupply of potatoes and leftover applesauce and sour cream, I knew I just HAD to make them. As a bonus, these are gluten free, too!
I LOVE latkes. These are insanely simple, thanks to ingredients of just potatoes, a small onion, eggs, salt, pepper, and some rice flour. The most important part of making latkes is to squeeze as much moisture as possible out of the shredded potatoes. I like to rinse them in cold water while I whisk the eggs, flour, salt and pepper together. Then I pile all of the grated potatoes into a cheesecloth or clean kitchen towel and squeeze, adding the dried potatoes to the egg mixture and proceeding with the recipe.
In a method similar to these fish cakes, I form the latkes and then pop the tray into the freezer for 10-15 minutes, while the oil heats up. I find this, along with using a metal fish spatula, really makes a difference in the latkes holding their shape.
Latkes can be served in any way your heart desires, but I like to serve them traditionally, with some applesauce and sour cream. Smoked salmon is divine also, if you’re feeling extra fancy!
yukon gold potato latkes.
2 pounds yukon gold potatoes, grated
1 small onion, grated
2 tablespoons white rice flour (or AP if not gluten free)
1 teaspoon sea salt
1/2 teaspoon black or white pepper
1/3 cup grapeseed oil
applesauce, to serve
sour cream or creme fraiche, to serve
Using a food processor fitted with the grating blade or a box grater, shred the potatoes and the onion. Add these to a strainer lined with cheesecloth and rinse with cold water (this will help remove some of the starch). Using your clean hands, press the potato mixture to release the moisture, and then twist the cheesecloth and squeeze, pulling out as much moisture as you can.
In a large bowl, whisk together the egg, rice flour, salt and pepper. Add the squeezed potatoes to the bowl, and mix together until well combined. Form into tablespoon sized balls, and then flatten slightly with the palm of your hand, setting them on a cutting board or tray. Put the tray in the freezer while you heat the oil.
Heat 1/3 cup oil into a large stainless steel or cast iron skillet over medium heat. Once the oil reaches 375 degrees, add the latkes 3-4 at a time, depending on the size of your skillet (make sure not to crowd the pan). If you do not have a thermometer, use a toothpick or a cube of bread to gauge the heat of your oil — if bubbles form around the toothpick or the bread cube sizzles, it’s ready.
Cook the latkes for 2 minutes per side, or until lightly golden brown, flattening slightly with the spatula as they cook. Remove to a platter lined with paper towels, and sprinkle with sea salt.
Serve immediately with applesauce and sour cream.
Makes 15-18 latkes. *Please use organic ingredients wherever possible*
NOTES: Although these are best served immediately after cooking, you can make ahead. To reheat, preheat an oven to 425 degrees and cook the latkes in the oven for 5-10 minutes. They will be darker from the oven, but they also become nice and crispy.