Happy Hanukkah! Since Hanukkah will overlap with America’s celebration of Thanksgiving, a rare event, some have gone to calling it, Turkanukah or Thanksgivukkah.
After last year’s Hanukkah post, I decided this year, I’d put in Pilot’s recipe for Gluten-free Potato Latkes. Oh, yeah. They’re delicious.
- 5 medium potatoes peeled
- 1 large white onion
- 3 eggs
- 1/2 cup corn starch
- 1/2 teaspoon of salt to taste
Peel and grate potatoes and onion with a large-hole grater.
After grating, place the potatoes in a strainer and squeeze the liquid out as much as possible. (I usually squeeze out the liquid by hand first, then wrap the shredded pieces in a tea towel, or cheese cloth, and squeeze liquid out as if ringing a wash cloth.)
Place the potato and onion mixture in a large bowl.
Add the eggs, salt and corn starch.
Combine and mix all ingredients together.
Heat 1/4 inch of Canola oil in a large skillet.
Use your hands to form the mixture into the desired size and carefully lay them into the hot oil without overcrowding the pan.
Once the edges start to brown, turn the pancakes over with a spatula to cook both sides until golden brown.
Take the pancakes out of the skillet and lay them on a splatter pan screen to let the residual oil drip out. (Paper towels do not soak up extra grease, instead the food ends up sitting in its own grease.)
Serve the potato latkes as hot as possible, with sour cream and apple sauce.
I wish you well.
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