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1
Grate the potatoes by hand or in a food processor (follow the manufacturer's instructions for grating potatoes and vegetables).
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2
Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture.
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3
In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well. Add more flour or liquid as you go, if you need to.
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4
Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat.
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5
Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.
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6
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.
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7
Remove the latkes with a slotted spatula and place on paper towels, to drain.
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8
Keep the drained latkes warm in a hot oven until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan.
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9
Serve the latkes immediately with homemade applesauce or sour cream.
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10
Read more: http://glutenfreegoddess.blogspot.com/2006/12/karinas-latkes-and-applesauce.html#ixzz3M6JE9ykX
