Gluten Free Classic Potato Latkes Food

AIR FRYER GLUTEN FREE POTATO LATKES {WITH STOVETOP OPTION}

Steps:

• The first thing you need to do is shred your potatoes and onions using one of the methods I mentioned above. Shred the potatoes into a large mixing bowl.
• You can use a food processor or hand grater to grate the potatoes.
• Dry the shredded potatoes with a clean kitchen towel or paper towel to get the extra moisture out. If you don't do this, your latke mixture will be very wet and it won't bind as well when cooking. Trust me, soggy latkes are the worst so dry your shredded potatoes first!
• Add the potato latke ingredients including the beaten eggs to a bowl. Add the Litehouse parsley and garlic, an egg, gluten free flour blend, sea salt, and black pepper. Mix well.

GLUTEN-FREE POTATO LATKES

Steps:

• On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
• In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

GLUTEN FREE CLASSIC POTATO LATKES

Steps:

• Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.
• Peel and grate the onions.
• Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.
• Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
• Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
• Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
• Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
• Serve with applesauce or sour cream and enjoy!

CLASSIC POTATO LATKES

Steps:

• Add the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.
• Peel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl.
• This is a good time to start heating your frying pan(s) on very low heat with NO OIL!
• Switch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix.
• Turn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F.
• Before you start a big batch, make a few "tester latkes" to taste so you can adjust the seasoning. How many you make will depend on how many "experts" you have hanging around waiting for a "tester."
• Know the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter.
• Think to yourself "thin and crispy" while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok.
• Cook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company!
• Flip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes.
• Line a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story.
• Mix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware "experts" looking for more "testers." If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce.
• B'tayavon (Bon Appetit).

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

CLASSIC POTATO LATKES

Steps:

• Using a box grater or a food processor with the shredding disk, grate potatoes and onion alternatively. Transfer mixture onto a thin, clean dish towel; gather the corners and holding it over a large bowl, squeeze out as much liquid as possible.
• Don't discard the liquid yet and let it sit for 2 minutes to let the starch settle to the bottom. A couple minutes later, discard the liquid but keep the starch deposit.
• Put the potato mixture in the bowl. To this add beaten eggs, matzo meal, flour, salt, freshly ground black pepper and parsley; stir until well combined and set aside.
• In a large cast iron pan over medium-high, heat oil and duck fat until it reaches 350ºF. Meanwhile, using a ¼ cup measuring cup, portion the potato mixture and flatten them down to about ½-inch thick.
• When oil reaches the right temperature, gently place the latkes making sure not to overcrowd the pan. Fry them until golden brown, about 3 minutes per side flipping them carefully. When cooked, transfer them to a wire rack sitting on a baking sheet lined with paper towel. If making a large batch, keep latkes in the oven at 170ºF. Serve with apple sauce and crème fraiche.

POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE

Steps:

• Preheat oven to 200 degrees or "warm" setting.
• Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
• Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
• Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
• Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
• Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
• Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.