gluten-free eats

Ingredients

5 lb russet potatoes
2 smallish or 1.5 largeish white or yellow onions
5 eggs
2/3 cup gluten-free all-purpose flour
salt and pepper
canola, safflower, or peanut oil (NOT olive oil)

Equipment

Knives and cutting boards
Measuring cups and spoons
Large strainer
Flour-sack towel or other clean low-lint towel
Food processor
Large bowl
Whisk
Large plate
Paper towels
Baking sheets, nonstick foil, oven (optional)
1/4-cup measure

Instructions

0) Mise en place. Scrub potatoes; no need to peel them. Quarter the onion. Line a large strainer with a large, clean kitchen towel and place it over a big mixing bowl.

1) Shred potatoes and onions in a food processor, putting the potatoes in short end first or cutting them into pieces before shredding (for shorter strands). Transfer shreds to towel and squeeze hard to get out as much water as possible. Let sit ten minutes to finish draining. Pour off the liquid in the bowl, retaining the collected potato starch.

2) Whisk together eggs and flour, with salt and pepper to taste. Pour them into the bowl and mix in the potato starch. Put the shredded potato and onion in the bowl and mix well with your hands. (If you're sensitive to onion juice, you may want to wear gloves.)

3) Line a plate with paper towels. If people aren't going to eat the latkes right away, prepare two baking trays lined with nonstick foil and heat the oven to 350F. Pour oil into a large pan to about 1/8" depth. Heat over medium-high heat until a test strand of potato cooks to golden brown.

4) Using a 1/4-cup measure as a scoop, place a test scoop of latke batter in the pan and flatten it with a flipper-spatula. Cook a few minutes on each side until golden brown and crispy outside and fully cooked inside. Adjust heat/cooking time as necessary based on how that first one comes out. Fry latkes in batches and remove them to the towel-lined plate to drain before either distributing to hungry people or putting on trays to stay hot in the oven. Swap in fresh paper towels as needed. Repeat until all latkes are cooked.

5) Serve with applesauce and sour cream. Store leftovers in the fridge and reheat in oven or toaster oven at 350F.

Source: https://www.foodandwine.com/recipes/best-ever-potato-latkes