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Gluten-Free Latkes and Cinnamon Applesauce





Have you made latkes lately?

I'm probably telling you something you already know. But just in case.

Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown.

Oy, Darling, these are good!

And for those of you who like applesauce with your crispy potato pancakes, there's my cinnamon laced applesauce recipe, too.

Love,
Karina xox
 




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Karina's Crispy Lacy Gluten-Free Latkes

Yes, Babycakes, 'tis the season for latkes. Who doesn't adore them? And the good news is- they're super easy to make gluten-free. Serve them with homemade applesauce (recipe below).

Ingredients:

3 large starchy potatoes (Idaho baking potatoes work well), peeled
1/2 small to medium onion, minced
1/2 to 2/3 cup brown rice flour, or all-purpose gluten-free flour mix
2 to 3 organic free-range eggs, beaten
1/4 teaspoon sea salt, to taste
Organic high heat safflower or canola oil, for frying

Instructions:

Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating). Press the grated potatoes between clean paper towels, or tea towels, to extract moisture.

In a large bowl, combine the grated potatoes with the onions and GF flour, then add the beaten eggs, sea salt, pepper. Stir well. Start with 2 eggs, and a half cup of GF flour; add more of each if you need to.

Heat a good inch and a half of safflower oil in a deep sided heavy skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula. I like my latkes lacy and irregular, and this is the method I use to achieve this.

Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.

Remove the latkes with a slotted spatula and place on paper towels, to drain.

We keep the drained latkes warm in a hot oven, at 400 degrees F., until all the latkes are ready to serve, and try to work fast, Bubela, because the simple truth is, latkes are best eaten hot from the pan.

Serve the latkes immediately with homemade applesauce. Some people also like their latkes with a dab of sour cream stirred with a touch of horseradish. Spicy can be good!

Serves about 4 - depending upon appetites.




Cinnamon Applesauce Recipe

Homemade applesauce is so easy, and so much better than jarred applesauce, let me tell you. It's a must with crispy golden latkes. I like to combine two or three apple varieties for flavor- Golden Delicious, Granny Smith and MacIntosh. Sometimes I add pears.

Ingredients:

8-9 assorted apples - peeled, cored and chopped
1 cup unsweetened 100% organic apple juice or pear cider
1/2 cup water, more if needed
A small pinch of fine sea salt
1 tablespoon agave nectar or honey
1/2 teaspoon cinnamon, or to taste

Instructions:

Place the chopped apples in a large saucepan and add the apple juice and enough water to barely cover the apples. Add a pinch of sea salt. Bring to a simmer over medium heat and cook the apples until they are fork-tender, about 15 to 20 minutes.

Mash the apples with a potato masher. Stir in the agave and cinnamon. Continue to cook over low heat until the apples are soft and all the excess liquid has cooked off; about 5 minutes. Remove from heat and cool.

Serve at room temperature; or cover and store in an air-tight container and chill.

Makes 6 servings.


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