What comes to mind when you think of making latkes? Could it be MESSY KITCHEN? Yes! Shredding potatoes and mixing everything up with lightning speed followed by the nightmare of oil splatters all over the stove! Here is a great recipe with a solution for the crazy, messy, pain-in-the-butt process of making latkes. Plus it is definitely much less time-consuming and healthier this way, and in the end, whichever way you make latkes, they really are worth all of the crispy, savory goodness!
1 medium yellow onion
5-6 russet potatoes
2 eggs (or egg substitute)
1/2 cup Bob's Red Mill Gluten-Free Flour
1 teaspoon baking powder
2 teaspoons salt
Pepper to taste ( I like a lot in my latkes)
Avocado or olive oil
Sour cream, herbs, ketchup hot sauce or applesauce for serving
Preheat your oven to 425 degrees.
Peel the potatoes and put in a bowl filled with cold water.
In a large bowl with a grater, or using a food processor with shredder attachment, grate the onion.
Working very quickly, shred the potatoes. Mix with the potatoes and onions very well.
Place the mixture in cheesecloth and squeeze out as much moisture as you can.
Return potato and onion to the large bowl and mix in the eggs, flour, baking powder, salt and pepper.
On a non-stick cookie sheet or roasting pan, drizzle generously with oil.
Form balls with the potato mixture, don't squeeze out the moisture. Place on cookie sheets, flattening slightly.
Bake for 10-15 minutes on both sides. Rotating if necessary to make sure they are evenly brown.
Serve with your favorite toppings: Sour cream, herbs, ketchup, hot sauce or applesauce.