Gluten-Free Cooking for Two by Carol Fenster
Latkes — those crispy-on-the-outside, tender-on-the-inside traditional Hanukkah potato pancakes — are so delicious, you’ll want to serve them at breakfast, brunch, and dinner year-round!
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/16 tsp freshly ground pepper
- 1 c grated peeled russet potatoes, about 1/2 lb.
- 1 egg white, well beaten
- 1 tbsp canola oil
- Optional garnishes and go-withs: paprika, chopped chives or green onions, sour cream, applesauce
In medium bowl, whisk together cornstarch, baking powder, onion powder, salt, and pepper. Add grated potatoes and egg white and stir to combine thoroughly. In 10” nonstick skillet, heat oil over medium heat. Use ¼-cup metal measuring cup to drop four mounds of batter into skillet. Flatten each mound slightly with spatula, if necessary. Fry pancakes until lightly browned, about 5 minutes on each side. Serve immediately, with garnishes if desired.
Leftover Egg Yolk: Save the unused egg yolk and toss it into the other eggs for a frittata or use it in scrambled eggs.