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Potato Latkes

December 10, 2015 By Liza Cannata Leave a Comment

 

 

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Even though both my parents are jewish, we were one of those families that celebrated both Hanukkah and Christmas growing up.  Honestly, I never cared much for Hanukkah when I was little.  Compared to the excitement and abundance of Christmas, Hanukkah seemed boring.  We lit candles, ate pot roast (which I detested) and got books.  Not super appealing to a child.  Now, that I have my own family, I have a whole new appreciation for the symbolism and tradition of Hanukkah.  For eight nights, we come together as a family, lit the lights, have dinner and appreciate all that we have.  And, much to my surprise, my boys love Hannukah almost just as much as christmas.  They do get one LITTLE present every night and it is so nice to see them enjoy and relish one gift at a time.  Potato Latkes are definitely one of the biggest highlights of Hanukkah!  They are delicious and everyone loves them.  This is the simple, traditional recipe and it is pretty strait forward.  Enjoy!

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Potato Latkes
 
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Author: Liza Cannata, adapted from glutenfreebaking.com
Serves: 22 latkes
Ingredients
  • 1 medium onion, peeled
  • 2½ pounds baking potatoes (about 5 large potatoes), peeled
  • ⅓ cup plus 2 Tablespoons regular flour or white rice flour (gluten-free)
  • 3 large eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • ¾ cup canola oil
  • apple sauce and sour cream for serving
Instructions
  1. Pre-heat oven to 220.
  2. Using a box grater, grate the potatoes and the onion into a large bowl.
  3. Place onion and potato mixture on large kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
  4. Place dried onions and potatoes in a large mixing bowl.
  5. Whisk together flour, salt and pepper in a small bowl.
  6. Add to potato mixture and toss well.
  7. Add lightly beaten eggs and stir to combine.
  8. Heat oil in a large frying pan over medium heat.
  9. Working in batches, drop about ¼ cup of potato mixture into hot oil. Use a spatula to flatten the pancake a little.
  10. Fry for 3 minutes on each side until deeply golden brown.
  11. Drain latkes on a paper towel covered baking sheet.
  12. Place baking sheet in the preheated oven to keep warm while cooking the remaining latkes.
  13. Serve with applesauce and sour cream.
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Filed Under: All Recipes, gluten-free, Gluten-free, Side dish Tagged With: hanukkah, jewish food, potato latkes, potato pancakes

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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