“Mommy, can we please have latkes today?”
This is a sentence I hear often. She even tells me, “Mommy, latkes are my favorite food. Except milk.” Ha ha!
So latkes are a staple around here. I used to call them potato pancakes, but I have been educated that they are, in fact, latkes.
My main reservation with making these delicious and quickly disappearing potatoes is that they always seem to require a certain red condiment that contains ingredients I’m not fond of, like sugar. My husband and I call it the “red condiment” because if we say “ketchup” our daughter seems to urgently and immediately require some. Of course, now she is catching on to our cryptic phrase, so it won’t be long until it is unusable!
Well, if there is one processed food that brings her that much joy, she can have a little. A tiny little bit.
The way to get around it is to negotiate with apple sauce. The homemade kind, like I describe here. She can have all the applesauce she wants with her latkes and I won’t fuss. This is a great negotiation and is usually taken well, especially if we don’t even talk about that certain red condiment sitting in the refrigerator.
When I first made these, it took me a couple of hours. HOURS. Well, I can’t maintain that, so I’ve figured out a way to make them that is super easy and pretty quick, and doesn’t require a ton of work, it just requires a Cuisinart.
- 4-5 medium potatoes
(I use a mix of red potatoes and yukon gold)
- 1/4 onion
- 3 eggs
- 3 Tablespoons gluten-free flour
- 1 1/2 teaspoons salt
- Sunflower oil for frying
- Knife and cutting board
- Mixing bowl and spoon
- Frying pan and spatula
- Chop potatoes and onions, place them in a Cuisinart and run them with the grater attachment.
- Now drain the potatoes and onions either by using a cheese cloth to wring out the excess liquid, or pour it into a strainer and gently press out the excess liquid.
- In a mixing bowl mix combine the eggs, salt and flour. Then add the potatoes and onions and mix well.
- Heat up a frying pan on medium heat and add in enough high-heat oil to cover the bottom.
- Once the pan is hot, spoon out the mixture and make pancakes, spreading the mixture out using the back of the spoon. I generally make them about 5 inches across, so three at a time in a good sized pan.
- Once the bottom is cooked (can take anywhere from 2-5 minutes depending on how hot the pan is) flip them over and cook the other side until it is nice and golden brown.
- Place cooked latkes on a warm plate until all of the mixture is used.
We served the latkes today with a spinach and tomato stir fry and fresh sugar snap peas. And of course a side of ketchup since she ate her spinach.