Potato Latkes
This Gluten Free recipe was created by Yasmine at the Wedge Natural Foods Co-op in Minneapolis. You can find more from them at www.wedge.coop/food/.
Ingredients:
4 peeled potatoes on the larger side
1 large onion, diced very small
4 cloves of garlic, diced very small
1/3 cup gluten free flour
1 teaspoon salt (or to taste)
black pepper to taste
2 Organic Valley eggs, beaten
Instructions:
Grate the potatoes with a cheese grater and get as much water out of them as you can by squeezing them in a clean cotton towel (or a bunch of paper towels).
Add the rest of the ingredients and stir well.
Heat a pan to medium/high and add some oil. It is best to use a high heat oil.
Make flat little pancakes about 1/2 inch thick and fry them until golden brown, then flip to cook the other side.
Serving Suggestions:
Delicious with a dollop of Organic Valley sour cream!
Note:
This Guest Chef recipe has not been kitchen-tested by Organic Valley.
* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at www.wheat-free.org/wheat-free-flour.html
Courtesy of The Wedge Natural Foods Co-op
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
 |
