1tbspmilled flaxseedmixed with 3 tbsp water, set aside
3tbspgluten-free flour
1/2tspbaking powdergluten-free
1/2tspsalt
1/2tsppepper
1/4cupoilif frying
unsweetened applesauceoptional pairing
Instructions
Make flaxseed "egg" by combining 1 tbsp ground milled flaxseed with 3 tbsp water in a small bowl, stir, and set aside to thicken for 5-10 minutes.
Line a large bowl with a clean dishtowel.
Peel and cut potatoes. Place peeled potatoes in a bowl with water and lemon so they stay fresh.
Use either a hand grater or a food processor to shred the potatoes (do not puree).
Add shredded potatoes to the dishtowel lined bowl. Squeeze all the liquid out of the potatoes. It is important to get as much liquid released as humanly possible. Pour off the liquid, reserve the starch on the bottom of the bowl.
Place drained potatoes back into the bowl and squeeze fresh lemon over each batch of shredded potatoes to keep from turning grey. Cover with a towel. Keep the potatoes covered at all times otherwise they will turn an ugly grey color.
Shred or grate onions.
Stir in onions, flax "egg", gluten-free flour, baking powder, salt and pepper to shredded potatoes.
Heat oil in a large skillet on medium-high heat.
Working in batches, carefully add a heaping tablespoon of shredded potato mixture to hot oil, it may splatter. Flatten with the back of a spoon. Brown on each side, approximately 5 to 8 minutes each side, depending on the size.
Place cooked latkes on a paper towel to drain away excess oil. Be careful to keep hungry loved ones away from cooked latkes otherwise they will never make it to the table.
Baked Latkes
Preheat oven to 350 degrees F.
Spray small muffin tin with olive oil.
Place tablespoon size shredded latkes into muffin tins and lightly spray tops of the potatoes (will help them brown evenly, it is optional)
Cook latkes until browned, approximately 25 to 30 minutes.
Serve
Top your latkes with a spoonful of applesauce.
Video
Notes
Remember to make it your own and have fun in the kitchen!