Are you looking for a perfect gluten free latke recipe for your family or guests? Look no further! These mini latkes have a classic taste and texture, and make a great appetizer for your Chanukah parties. These latkes are made extra small for an appealing presentation, and look beautiful when served with a big green salad and a side of organic applesauce!
Why make organic latkes?
Did you know that potatoes are one of the top 12 pesticide-contaminated foods? These top 12 most contaminated foods are known as “the dirty dozen” and include the fruits and vegetables that are most heavily laden with potentially harmful pesticide residue. The following is a list of the 12 most contaminated foods, followed by list of the 12 least contaminated foods. For those of us on a tight budget, simply substitute organic for the most contaminated foods whenever possible, and when buying conventional produce, stick to the least contaminated foods.
12 Most Contaminated:
▪ Peaches
▪ Apples
▪ Sweet Bell Peppers
▪ Celery
▪ Nectarines
▪ Strawberries
▪ Cherries
▪ Pears
▪ Grapes (Imported)
▪ Spinach
▪ Lettuce
▪ Potatoes
12 Least Contaminated:
▪ Onions
▪ Avocado
▪ Sweet Corn (Frozen)
▪ Pineapples
▪ Mango
▪ Asparagus
▪ Sweet Peas (Frozen)
▪ Kiwi Fruit
▪ Bananas
▪ Cabbage
▪ Broccoli
▪ Papaya
Now back to the latkes! Here is what you will need to make your golden crispy gluten free latkes:
- 2 pounds organic Yukon gold or Russet potatoes, peeled
- 1 medium yellow onion, quartered
- 1 egg
- 1 1/2 teaspoons salt
- 1 cup olive oil
Yield: 14-18 latkes
Directions: Peel your potatoes and place in a bowl of cold water. Using the grating disc of a food processor, grate the potatoes and place into a bowl. Using a cheesecloth, cloth napkin, or a strainer, squeeze as much liquid out of the potatoes as possible, reserving the potato liquid in a separate bowl. Let the liquid settle for five minutes, (your gluten free potato starch will settle to the bottom of the bowl). While the potato liquid settles, process the onion until smooth in the food processor and add to the grated potato. Slowly pour off the liquid from your bowl of potato liquid, and add the remaining potato starch to your grated potato mixture. Add in the egg and the salt and stir well.
Once your batter is ready, coat your frying pan with about 1/4 inch of olive oil, then turn up the heat. Add 1 heaping tablespoon of batter into the oil at a time, and flatten them slightly with your spatula. Fry latkes until golden on the bottom- about 3 minutes on medium-high heat- then flip and fry until golden on the other side. When they are crispy and golden brown, remove from the pan and drain on paper towels if desired. Continue frying until all the batter is used up, adding in more oil to the pan as needed. Serve with organic applesauce and generous helping of your favorite green salad – and enjoy your delicious gluten free meal!
Wishing you all a Happy and Healthy Chanukah!