Potato, Potahtoe, Lets just call the whole thing Latkes

When we decided to take the plunge and go Gluten Free there were many things we didn't consider (and food we wished we pigged out on before cutting it out of our life.) One main thing we never thought about was how we would we be able to enjoy the holidays without the foods we love. Luckily, there are some tasty alternatives on the market now that will help ease the pain of missing out on all that comfort food. We still have Christmas to tackle but Thanksgiving and Hanukah have been conquered.

Let's start off in the order in which we started the holiday season:

Hanukah! 

Gluten Free Latkes

We didn't have a big meal planned out to ring in the "Festival of Lights" but the most important thing we had to have was Latkes (Potato Pancakes to some.... I call them Yiddish Hash-browns... same thing.) Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. 

Our recipe:

4 large starchy baking potatoes grated

1 small sweet onion, grated

1/3 to 1/2 cup Gluten Free Matzo ground finely or 
all-purpose gluten-free flour blend, as needed

1 large organic free-range eggs, beaten

1/2 teaspoon Kosher salt

Dash of black pepper

Canola, or high heat oil, for frying

Peel and grate the potatoes and onion by hand (You need to put your blood, sweat, and tears into this, sometimes literally.)

Let the grated potato and onion mixture rest then press them into colander  to extract the moisture.

In a large bowl, combine the grated potatoes, onions and Gluten Free Matzo. Add the beaten egg, sea salt and pepper. Stir well. Add more flour as you go, if you need to.

Heat a good half inch of oil in a cast iron skillet over high heat.
Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.
Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.
Remove the latkes with a slotted spatula and place on paper towels, to drain.
Keep the drained latkes warm in a hot oven (200 degrees) until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan.
Serve the latkes immediately with applesauce or sour cream or Ketchup if you have a shiksa for a wife.