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Gluten-Free Potato Latkes

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I love homemade latkes during Hanukkah. They are a reminder of the miracle of the oil that lasted not one, but eight days after the re-capture of their Temple by the Jews many centuries ago. But this year, I was praying for a modern miracle -- making a good potato latke without using the White Lily self-rising wheat flour I had always used. I took the plunge and gave it a try. It was surprisingly easy to go gluten free and still enjoy this family favorite! (I adapted this from a recipe by Beth Hillson, that appeared in this month's Living Without Magazine, a wonderful source for all things gluten free.

3 large russet potatoes (2½ pounds)
1 small onion, minced
3 large eggs
¼ cup gluten-free All-Purpose Flour ( I used King Arthur Glutenfree Multi-Purpose Flour available online or at Whole Foods)
1½ teaspoons salt
¼ teaspoon black pepper
½ teaspoon baking powder
2 tablespoons minced parsley
Vegetable oil for frying ( I use safflower or canola)

Peel potatoes, cut into thirds crosswise and submerge them in a bowl of cold water to prevent discoloring. Peel onion and mince by hand or in a food processor. Coarsely grate potatoes using a food processor grating attachment or grate by hand. Transfer potatoes to a large mixing bowl. Mix together flour and baking soda, salt and pepper and add to potatoes. Beat eggs in separate bowl, add to potato mixture and stir to blend well.

Line two cookie sheets with a double thickness of paper towels or a layer of brown paper. I like to cut up and use a paper grocery bag. Turn on oven to its lowest setting -- 150 or 200 degrees.

Pour enough vegetable oil into a skillet to cover bottom to a depth of about 1/4 in. or less and heat to medium high. Drop about 2 tablespoons potato mixture into hot oil. Press gently to flatten and fry for several minutes or until underside is golden. Flip and brown the other side.

Drain pancakes on cookie sheets while frying the next batch and place in oven, door ajar to keep latkes warm until ready to eat. If you are using a warming drawer, open the vents to keep the pancakes crispy. When ready to serve, blot with paper towels and transfer to a warm platter.
Serve with applesauce and/or sour cream.

Makes 18-24 latkes.

Kay Goldstein, MA, is a writer, cook, and meditation teacher. You can read more of her stories and essays in the Huffington Post archives and at www.lessonsforthecook.com

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