Both gluten and dairy-free, this Recipe for Latkes makes the perfect side-dish, or appetizer to the main course!
*If mixture is still watery after squeezing liquid from potatoes and adding additional ingredients, place mixture back in cheesecloth, and attempt to drain remaining liquid. If mixture is still not forming, add 1 egg + 1 tablespoon of gluten free flour at a time until mixture is firm enough to loosely hold together.
**When it comes to making potato latkes, people often ask if they should hand-grate their potatoes or use a food processor. Here’s the deal; hand-grated potato latkes do taste a bit better than those grated in the food processor, but the difference is marginal. So, it’s really a matter of personal preference.
Keywords: Recipe for Latkes