Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 - 10 latkes
- 4-5 large red skinned potatoes
- 1 small or 1/2 large onion
- 1/2 cup chickpea flour
- 1 tablespoon rice milk or water (optional)
- Enough canola oil to cover the bottom of a large frying pan to 1/2 inch depth
Use food processor or hand grater to shred enough potatoes to make 3 packed cups. Also shred onion - no need to clean food processor or grater beforehand. Place a cup full of onion-potato mixture onto a double thickness of paper towels. Use paper towels to squeeze out some of 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 potato-onion mixture with 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 is too dry to stick together, add a little rice milk or water at a time until it sticks.
Heat oil on medium high until oil shimmers.
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.
Latkes may be held in a 200 degree oven before serving.
Note: Chickpea flour is available in the gluten-free flour section of many grocery stores, and may also be purchased from Indian grocers.