Potato Pancakes (Latkes)
December 11, 2007 by top8free
This recipe makes enough to serve at your next Hanukkah party. Our friends could not tell that the egg was missing!
6 cups of packed shredded potatoes
1 large onion, shredded or minced finely
1 cup chickpea flour
2 tablespoons rice milk or water (optional)
Enough canola oil to cover the bottom of a large frying pan to 1/2 inch depth
Shred enough potatoes (by hand or in the blender) to make six packed cups. Place a large handful of potatoes a double thickness of paper towels. Gather the paper towels up around the potatoes and squeeze out the excess moisture from the potatoes. Don’t go overboard on squeezing, since you will need the potatoes to retain some moisture for this recipe.
Mix dried potatoes with onion and chickpea flour until all the chickpea flour is moistened. Scoop up a golf-ball sized clump of potatoes and squeeze it together. If the mixture retains its shape, there is enough moisture. If it it too dry to stick together, add a little rice milk or water at a time until it sticks.
Heat oil on medium high.
Shape small patties of potato mixture and gently drop them into the oil. Cook 3-5 minutes on one side, until reddish brown, then flip and cook 3-5 minutes on the other side. Loosen with a spatula, then remove pancakes from oil with a slotted spoon and drain on paper towels.
You can hold the pancakes for up to 1/2 hour in a 200 degree oven. Simply line a baking sheet with paper towels, and as each pancake is done, slip it into the oven to stay warm.
