Gluten-Free Potato Latkes

By weavincanuck

Ingredients

• 1 medium onion, peeled
• 2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
• 1/3 cup plus 2 Tablespoons white rice flour
• 3 large eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper

Preparation

Step 1

1. Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer.

2. Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.

3. Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.

4. In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.

5. Add lightly beaten eggs and stir to combine.

6. Heat 1/4-inch of oil in a non-stick frying pan over medium-high heat.

7. Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!

8. Fry for 2-3 minutes on each side or until deeply golden brown.

9. Drain fried latkes on a paper towel covered baking sheet.

10. Serve at once or keep warm in a 200 degree oven.

11. Repeat with remaining latke mixture.