Ingredients for My Potato Latkes Gluten Free
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How to Make My Potato Latkes Gluten Free
- Peel 2 large russet potatoes.
- Use the coarse side of a box grater to grate the potatoes into a large bowl.
- Grab a small handful of grated potato and firmly squeeze out excess moisture over the sink. Repeat until all the potato pulp is squeezed.
- Return the squeezed potatoes to the bowl.
- Add 1/2 medium yellow onion, finely chopped (or 1 teaspoon onion powder), and 1/4 cup of finely chopped fresh bell pepper (any color).
- Add 2 large eggs and mix well to combine.
- If the mixture seems too dry, add 1 extra egg yolk.
- The mixture should have a creamy consistency, similar to coleslaw, but not overly wet.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot (but not smoking), drop heaping spoonfuls of the potato mixture into the skillet, flattening each latke slightly with a spoon.
- Cook until golden brown and crispy on the bottom, about 3-4 minutes.
- Carefully flip the latkes and cook the other side until golden brown and crispy, another 3-4 minutes.
- Adjust the heat as needed to prevent the oil from smoking. Add more oil if necessary.
- Remove the latkes from the skillet and drain on paper towels.
- Season generously with salt to taste. (Optional: Add 1/2 teaspoon ground cumin and 1/4 teaspoon ground coriander per batch for a spicy kick).
- Serve immediately with your favorite toppings, such as sour cream, applesauce, or plain yogurt.
- For best results, do not reuse the oil for a second batch.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
8g
Carbs
12g
