Makes 16 latkes
-7 medium russet potatoes (about 4 pounds)
-1 can gluten-free fried onions* (Scroll to the bottom to find out where to buy!)
-1 cup gluten-free flour
-2 tablespoons kosher salt, to taste
-Canola, safflower or peanut oil, for frying
Shred potatoes by hand or with the grating disk of a food processor. Once shredded, squeeze the shreds in a cheesecloth to remove excess liquid. You may want to do this in a few batches to make it easier. Put the potatoes in a large bowl.
Crack the eggs into a small separate bowl and beat with a fork until whites and yolks are combined. Add the eggs and onions to the potatoes. Add the flour in 1/4 cup amounts until the mixture is a consistency of which you can form a patty. Add more flour if needed – this will depend on your potatoes and how much water you were able to remove.
Heat 1/2 inch oil in skillet on medium high. Form patties about 4 inches wide and 1 inch thick in the center. Slide the patty into the pan, cooking just a few at a time. Fry until golden brown and then flip with a slotted spatula and cook for another few minutes. You want a golden-brown crust on both sides.
Transfer to a sheet pan lined with paper towels to cool for for a few minutes. Serve with applesauce and/or sour cream.
*Look for gluten-free french fried onions at the following retailers. Brand names included:
- Stop & Shop, Giant: Ahold GF label
- Aldi: Live G Free label
- Sprouts: Sprouts label
- Fresh Thyme: Fresh Thyme label
- HEB: Top Taste label
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