Here is my gluten free version of the traditional Chanukah Potato Pancakes called Latkes. I add a few extras to the mix so they pack a bit more flavor and texture when prepared gluten free. As in all of my recipes I used the Jules Nearly Normal Gluten Free Flour that I am now dealing out of my garage.
6 large white potatoes
2 zucchini squash
1 large onion
4 eggs (or 1 cup egg substitute)
2/3 cup Jules Nearly Normal flour
1 teaspoon baking powder
2 cloves crushed garlic
1/2 Parmesan Cheese
1 teaspoon salt
1/2 teaspoon white pepper
Peanut oil for frying
Peel potatoes and onion. Grate along with the zucchini using the shredding blade of food processor (like any Modern Jewess) or risk injuring yourself and your children by letting them use a box grater. This is only used for educational purposes of course. I stress that this is how they were made in the old days.
Let them experience watery onion eyes and scraped knuckles so they can appreciate the true pain in the ass that making latkes from scratch really is- trust me, it is good for them. Only wussies use a food processor I tell them. No pain, No Gain- it is a Jewish holiday- we were persecuted, let's eat!
Put grated onions, zucchini and potatoes in a large strainer and press out all of the liquid. Then, when you think you have squeezed every last drop of juice from the mixture, squeeze it into the colander using a mashed potato tool and literally try to wring them dry.The drier the veggies the better the latkes will be- watery potatoes make for lousy latkes.
Transfer all the shreds to large mixing bowl lined with a few layers of paper towels or a dish towel to absorb any access liquid that oozes out.
Beat eggs in small bowl then add to potatoes and onions. Add flour, baking powder, seasonings and grated or shredded Parmesan cheese. Mix well. This is the batter needed to make fried latkes.
Heat oil in frying pan. It should be about an inch or more thick, hot for frying but not near smoking. Use a large spoon to patty spoonfuls that form ovalish shapes.
Fry over moderate to high heat until golden brown on one side;turn to brown other side. You can flatten them a bit while they are cooking. Thicker latkes are more soft and potatoey and the thinner you make them the crispier they are- it is a personal preference. Depending on the Jewish Mamma making them, you will hear how "this thickness" is perfect. Remove from frying pan and drain on paper towels lining a cookie sheet. Keep warm inside a 250 degree oven until the entire latke batch is cooked and ready to serve.
Garnish with sour cream or applesauce.
You can make these and freeze them after they are fried. They re-heat well in a toaster oven or on a cookie sheet. Trust me you only want to prep and fry them once in a while because making them is time consuming and messy, so make a bunch and stash them away. They can be stored in a ziploc freezer bag.
My kids eat these dipped in sour cream and they pride themselves on eating three or four at a time.
Happy Gluten Free Chanukah. May the lights of the menorah and the oil from the frying latkes, warm your heart and your kitchen. Shalom!
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