These pan fried potato latkes are delicious for breakfast or brunch and are a weekend favourite in my house. Fried potatoes seem to have some kind of magic over everyone.
Potato latkes are loved by many cultures and the variations are unlimited. The potatoes can be diced, shredded or grated. This recipe is adapted from my friends mothers’ recipe, printed in a little Ukrainian cookbook called The Busy Baba. My mom, of English and Scottish heritage, made potato cakes using leftover mashed potatoes and green onion. These Bubble and Squeak Patties are more like my mom’s but they aren’t the same as latkes.
For eating latkes there are two camps; those who put sour cream on their latkes and those who prefer applesauce. I’m in the former but in our house it is more likely to be low fat plain yogurt because I always have that in my fridge.
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Potato latkes may or may not contain onion, egg and apple. Most recipes have some type of flour but there are lots of options for a gluten free version. Latkes can be made without any flour at all but chickpea flour, oat flour, potato flour or any rice should be just fine. I want my recipe to be firm enough to also work as an appetizer. A latke you can pick up by hand when topped with smoked salmon and crème fraiche. So for this recipe I used gluten free oats and gluten free corn flakes, two ingredients I keep in my kitchen. When cooked the result is a perfectly crisp latke. But just make the adjustments for what you keep in your kitchen.
If you’re interested in trying different flours here are the links to flour posts (that I think might work) from my year-long blog post series on gluten free flour.
|2 lbs potatoes, peeled|
|1 small onion|
|2 eggs, beaten lightly|
|1 Granny Smith apple, peeled|
|½ cup gluten free oats|
|1 cup gluten free corn flakes, crushed lightly|
|salt and pepper to taste|
|vegetable oil for frying|
|sour cream, plain yogurt or applesauce as accompaniments|
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