Nothing screams Hanukkah to me more than eating latkes with family and friends. For the last few years, I have struggled with finding a Fodmap friendly version until now. This recipe is without the white onions and white flour but still tastes pretty dang close to the classic! I did an experiment baking and frying….surprise, surprise the frying did have more flavor and also probably more calories. 🙂
Did you know how the tradition of latkes came about? I thought it was because of the Maccabees surviving on oil for eight days instead of one but actually, there is much more to the story! According to many different sources, potato latkes did not become part of the Hanukkah tradition until hundreds of years later. The story of Judith, the Jewish heroine who saved her village by offering an approaching army a tray of salt, cheese, and wine. These men fell asleep and Judith cut off the general’s head and placed it on a staff. For this reason, some make cheese pancakes instead of the now traditional potato pancakes.
l have been eating latkes for years but it was not until recently that l started paying attention to how to make them. l am obsessed with the latke tips given by Bon Appetite Magazine from a lady who has made over 400 latkes on more than one occasion at one time.
Here are a few of my favorites:
- Avoid browning. When peeled, potatoes begin immediately to oxidize and turn brown. One of the tricks to reduce discoloration is squeezing out all of the potato water.
- Squeeze ’em. Once you’ve ground the potatoes and onions, turn the mixture out onto a smooth kitchen towel (don’t use terrycloth) and squeeze the heck out of it. If liquid remains in the mixture, they won’t crisp and color properly. Even if you have squeezed the potatoes thoroughly, once you make the batter, liquids may still collect as the batter sits. So drain the liquid from each spoonful of batter.
- Measure. Even Latke Lady uses a recipe, measures her ingredients, and uses a scale for the potatoes. Your goal is uniformity; you want the potatoes to be predictable so you don’t have some batches that are loose and some that don’t crisp enough.
Latkes or potato pancakes are good any time of the year, not just during the holidays!
- 4 Russet Medium Potatoes, peeled & grated
- 1/2 Cup Green Onion (green part only), chopped
- 2 Eggs
- 1/2 Cup Brown Rice Flour
- 4 Tablespoons Canola or Grapeseed Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Pepper
- Grate potatoes using a food processor (or by hand if not available) and place shredded potatoes and onion in a large colander to wring out by hand as much liquid as possible.
- In a large bowl, combine potato & green onion mixture with the eggs, flour, salt, and pepper.
- To bake: Preheat oven to 400 degrees & place 1/4 cup portion latkes on a lined baking sheet. Bake for 10 minutes, rotate & flip and bake for an additional 10 minutes. Broil for an additional 2 minutes to crisp and brown the potatoes.
- To fry: heat a large frying pan with 2 tablespoons of oil. Add 1/4 cup portion of latkes and press down. Bake for 3 minutes on each side. Place cooked latkes on a paper towel in order to drain the excess oil.
This can be served with a side of applesauce (if not following the FODMAP diet) or lactose-free sour cream.
Recipe adapted by Jesselanewellness.
Keywords: gluten-free potato pancakes, fodmap side dish, fodmap recipes