Latkes, Baked Potato(Gluten-free)

By seamline

Ingredients

• 2 Russet potatoes
• 1 medium onion
• 1/4 cup chickpea flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Details

Servings 16
Adapted from reformjudaism.org

Preparation

Step 1

1.
Gather ingredients. Preheat oven to 425° F.
2. Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a hand grater.
3. Feed the onions and potatoes through the food processor.
4. Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.
5. Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well.
6. Line a large sheet pan with a non-stick baking mat or spray lightly with oil. Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes.
7. Bake at 425° for 25 minutes (30 minutes if using a non-stick baking mat). Flip after the first 15 minutes (20 for a a non-stick baking mat).
8. Serve immediately with applesauce.