Latkes

We have latkes year 'round.  Which may seem funny to someone who grew up eating latkes for Chanukah.  But, we love them and Red Sox Daddy loves to make them and so they are a regular dinnertime treat.

There isn't much to adapt to make latkes GF (they're CF to start with), just sub in a GF flour (the recipe we use calls for 2 Tbs flour).

The recipe we use can be found here where someone blogged about it online.  Our adaptations are that we use as much oil as we need, and more often than not, we use safflower oil.  Yukon gold potatoes are our potato of choice.  And we always make a lot: triple the recipe.  (The leftover latkes do not make it past lunch the next day.  Have you ever had a latke sandwich?  Yum :-)

A tip: make the pan and oil hot before you start cooking the latkes.  We have never used a nonstick pan to make our latkes.  As long as the pan is hot enough, with the oil called for, the latkes will not stick to your pan.  We use cast iron, as well as, stainless steel pans.

A word about the oil.  As counter intuitive as it may feel, you want sufficient (more than you feel comfortable with) oil so that the latkes cook quicker (technically absorbing less of the oil since it's sitting in it for less time).

I gave Red Sox Daddy, a lover of potatoes, the cookbook A Passion For Potatoes many, many moons ago.  The book now naturally falls open to either the latkes page or the potato salad page :-)  Tried and true, baby...tried and true.