Potato Pancake Perfection

Happy 4th night of Hanukkah tonight to everyone!

This weekend, Gus and I made delicious latkes (potato pancakes) for brunch and they were mucho yummy. I dare to say that they are perhaps the best latkes I've ever made or eaten! I'm especially proud because I concocted my own recipe AND managed to make them gluten-free. Huzzah, I am officially the coolest Hanukkah chef ever.

Anyway, without further adieu, here is how you can master amazing latkes with my official recipe! 

One short warning before you get started - frying these will make your house smell intensely like a restaurant and oil will penetrate everything! Literally, my bathroom towel smelled like latkes. I recommend keeping your windows open, running the fan, and saying a prayer or two. 

The best remedy for the smell ironically seemed to be cooking something different - in my case, ordering pizza soaked up everything well. I also think some vanilla candles helped. :)

Ingredients:

- 2 cups frozen shredded potatoes (defrosted/thawed to room temp)

- 3 eggs

- 2 tablespoons of Gluten-free baking mix OR all-purpose flour

- 1/3 cup of chopped yellow onions

- Vegetable oil

- Your seasoning preference amount of salt, black pepper, and garlic powder

- Scallions (optional)

Directions:

COMBINE the potatoes, eggs, baking mix (or flour), onions, and your desired amounts of salt, black pepper, and garlic powder. I used a small sprinkling of each seasoning. 

HEAT a medium-sized skillet on medium-high heat with about 1/2 - 1 cup of oil. Use enough so there's is 1/4inch of oil covering the bottom of the skillet.

Once the oil is sufficiently hot enough, DROP a small spoonful of your potato mixture into the oil. Use a fork to press down on the patty and let it sit for 1-2 minutes (or until the side in the oil turns golden brown). FLIP the patty when ready and allow it to get golden on the other side.

REMOVE the potato pancake from the oil and allow to drain on paper towels.

TOP with a sprinkling of salt, a few chopped scallions, and serve warm. Nom!

Tune in tomorrow for a Hanukkah treat that has been deemed by a friend, "the most fun I've ever had making dessert!"