My last few adaptations have been edible, but that’s about all I can say about them. My rugelach were lacklustre, while my attempt to cook gluten-free/vegan dumplings yielded bland and boring clumps of dough. I really wanted – and needed – a win in the kitchen.
Which is why I was so excited when I sampled these latkes and they were ultra tasty and delicious. My confidence was restored! Then I proceeded to eat four of them.
I drew from the vast variety of latke recipes in the blogosphere to concoct these. There’s only a few ingredients here, so all you taste is the pure, savory flavour of the onions and potatoes. I didn’t even need to adorn them with sour cream or applesauce.
I used a mix of russet and sweet potatoes, but I’ll bet they’d be fantastic with some grated butternut squash too. And you can make these as small or large as you’d like.
What’s your tried-and-true potato latke recipe?
- 1 medium russet potato
- 1 small sweet potato
- 3 tbsp brown rice flour
- 2 tbsp ground flax seed, mixed with ¼ cup of water
- ½ tsp salt
- Pinch of pepper
- Pinch of baking powder
- Peel and grate the potatoes (I got about five cups worth from mine), then soak them in a bowl of cold water for 10 minutes. Drain and squeeze as much liquid out of them as you can.
- Add in the brown rice flour, salt, pepper, baking powder and the flax seed mixture. Mix well. This batter is not very wet – but don’t worry, it will work.
- Oil a large non-stick skillet and set it to medium heat. When the pan is hot, use a ¼-cup measure to scoop the batter into the pan. Flatten the latkes with a wide spatula, to about ¼-inch thick. Don’t crowd the pan – I made my latkes three at a time.
- Fry for three to four minutes on each side, or until the latkes are golden. Set them on a plate covered with a paper towel or dish towel to blot any oil. Devour.