Sunday, February 2, 2014

potato latkes, vegan & gluten free



Camilla wanted to make some potato pancakes, and I thought they seemed like a great thing to have for an early lunch, since we had raced out of the house without breakfast. If you have a cuisinart with the grater attachment, it really doesn't take long. We served with ketchup and had a simple salad alongside.


2 big russet potatoes
scant 1/4 cup minced shallot
1/4 cup bob mill's gluten free flour
1 tsp salt
1/2 tsp baking powder
lots of black pepper
vegetable oil


Mix the flour and seasonings together in a medium bowl and set aside.
Peel the potatoes and grate. Place the grated potatoes in a towel or strainer and squeeze out as much excess water as you can. Add the grated potatoes to the flour mixture and mix to combine. We used our hands. (Regular flour would work too.)
Heat a good drizzle of oil in an iron cast skillet, or griddle, or a non stick pan. When the oil is hot, drop by a 1/4 cup onto the griddle and flatten with your spatula. Don't mess around with it for a couple of minutes, until the edges are starting to turn golden. Flip and cook until done. I got 10 pancakes. You can keep them warm in the oven, but mine didn't last that long.

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