Friday, December 16, 2011

Latkes

 Taylor hurt her back. How? We don't know. She stood up and her back started pounding with pain. I guess she tweaked it, but she is flat on her back not able to do a thing. So I had her plop on the couch and I made some Christmas tea and some Latkes for her.
Latkes are traditionally served in Hanukkah cuisine. I am not Jewish, but I love how other cultures and beliefs inspire great cuisine. Potato latkes are a perfect addtion to my Holiday cooking. You can serve these for breakfast, brunch, lunch or dinner.  

2 peeled russet potatoes
1/4 sweet onion
1 TBSP fresh dill chopped fine
1 Tablespoon gluten free all purpose flour
1 egg
1/2 tsp salt
pepper to taste
1 TBSP olive oil

Grate the potato, and onion and mix together. Squeeze out moisture. I did this with a couple paper towels one handful at a time. 
Place each handful in a large bowl. Add fresh dill to the mixture.
 Add gluten-free flour to lightly coat the mixture. Add egg and Kosher salt and fresh ground pepper to taste. 

Heat olive oil in a large sauté pan. When oil is hot, add mounds of the potato mixture. Turn the heat to medium-high. When the bottom of each latke is nicely browned, flip and brown the other side.
Cooking latkes over medium-high heat turns the outside a nice crispy golden brown and gives the interior a chance to cook through. Drain on paper towels. Sprinkle with a bit of salt. Serve with sour cream.
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