GLUTEN-FREE POTATO LATKES
Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 g, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
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Ampomah kwadwo
[email protected]I loved the crispy edges and the fluffy interior. I will definitely be making these again.
Shomi Shahriar
[email protected]These latkes were a bit bland. I think I would add more salt and pepper next time.
Jacob Waji
[email protected]Overall, I thought these latkes were good. They were easy to make and they tasted good. I would definitely make them again.
Nejib Abdela
[email protected]I had trouble getting the latkes to brown. I think I needed to use a hotter pan.
Madiya Abdullahi
[email protected]These latkes were a bit too oily for my taste. I think I would use less oil next time.
Angie Gregory
[email protected]I'm not a big fan of latkes, but these were really good. The gluten-free flour blend made them light and airy. I would definitely make these again.
Sana Jamil
[email protected]These latkes were delicious! I loved the crispy edges and the fluffy interior. I will definitely be making these again.
Ivanna Parra
[email protected]Overall, I thought these latkes were good. They were easy to make and they tasted good. I would definitely make them again.
Muhammad ayoub katbar 4 you
[email protected]I had trouble getting the latkes to brown. I think I needed to use a hotter pan.
Chijioke Victor
[email protected]The latkes were a bit bland. I think I would add more salt and pepper next time.
Nayem Matubbar
[email protected]These latkes were a bit too oily for my taste. I think I would use less oil next time.
Baba Tosky
[email protected]I love that this recipe uses oat flour. It gives the latkes a nice nutty flavor.
Gul jamal Afridi
[email protected]These latkes were a great way to use up leftover mashed potatoes. They were easy to make and they tasted great.
Dhani Chand
[email protected]I made these latkes for Hanukkah and they were a huge success. Everyone loved them, even my picky kids.
Adriano is nice mean i did enjoy this mc Andrè
[email protected]I'm a beginner cook and these latkes were easy to make. I was worried they would be too greasy, but they weren't. They were crispy and flavorful.
TiptopBreak
[email protected]These latkes were a bit more work than I expected, but they were worth it. They were so delicious and everyone at my party loved them.
Liam Killian
[email protected]I've made latkes before, but these were the best I've ever had. The gluten-free flour blend made them light and airy. I will definitely be using this recipe again.
Yashira REGALADO PEREZ
[email protected]I followed the recipe exactly and my latkes turned out perfect. They were crispy on the outside and fluffy on the inside. I served them with applesauce and sour cream and they were amazing.
Grady Olson
[email protected]I'm not gluten-free, but I made these latkes anyway and they were delicious! I used almond flour instead of oat flour and they turned out great.
Dajanay
[email protected]These potato latkes were a hit! My family loved them and they were so easy to make. I will definitely be making these again.