Latkes , crispy potato pancakes, are a Hanukkah holiday staple . Traditionally fried to symbolize the miracle of oil, these pancakes are simple to prepare and gluten-free using the right flour. Crispy on the outside and soft on the inside, latkes are perfect to accompany a festive meal or serve as a gourmet snack.
Ingredients
Preparation
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Preparation of ingredients: Peel the potatoes and grate them finely using a grater or food processor.
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Also slice the onion finely. Place the potatoes and onion in a clean tea towel, then press firmly to extract as much water as possible. This step is essential to obtain very crispy latkes.
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Prepare the dough: In a large bowl, mix the drained potatoes and onion with the eggs, rice flour (or cornstarch), salt and pepper. Mix well to obtain a homogeneous paste.
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Cooking the latkes: Heat a generous amount of oil in a large skillet over medium-high heat.
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Drop spoonfuls of dough into the hot oil and flatten them slightly with the back of the spoon to form patties. Cook each latke for about 3 to 4 minutes on each side, until nicely browned and crispy.
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Drain them on absorbent paper to remove excess oil.
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Serving: Serve the latkes hot, accompanied by applesauce, crème fraîche or a yogurt sauce for a contrast of flavors.
Note
You can also cook the laktes in your airfryer by brushing them with oil beforehand: in Ninja foodi, on airfry 200 degrees, for 15-20 minutes, turning them halfway through cooking.
Hanukkah latke, gluten-free hash browns,
