Potato Latkes
Prep Time
15 minutes
Prep Notes
Free of gluten / wheat, dairy, eggs, corn, soy, refined sugar
Cooking Time
30-45 minutes
Yields
24 pancakes
Ingredients
1 medium yellow onion, peeled
4 large russet or Idaho potatoes (about 3 1⁄2 pounds), unpeeled
2 flax eggs (2 tablespoons flax seed meal + 6 tablespoons water)
4 Tbsp Bob's Red Mill gluten-free all-purpose flour (red bag)
1/2 Cup Avocado oil for frying (have plenty on-hand)
1/4 Cup Applesauce and/or vegan coconut yogurt, for serving
1/4 Tsp Salt and pepper, to taste
Directions
Prepare flax eggs by placing flax seed meal and water into a medium bowl to set for 10 minutes.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander; set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In a large mixing bowl, whisk flax eggs and gluten-free flour. Press potatoes and onion to extract as much liquid as possible, then add to the flour mixture. Season with salt and freshly ground black pepper, and mix altogether with a spatula or wooden spoon. In a heavy-bottomed, 12-inch skillet over moderately high heat, heat 2 tablespoons of oil until hot, but not smoking. Drop 4, 1⁄4 cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain.
Using paper towels, carefully wipe out the pan. Add 2 tablespoons of oil, and fry 4 more pancakes. Repeat the process with remaining batter, wiping out the pan and adding 2 tablespoons of oil before each batch. Season with salt and pepper, to taste, and serve pancakes hot with applesauce and/or vegan coconut yogurt.