May you be blessed with joy, good health and peace and all the best things in life!
This month’s Kitchen Table Wisdom has been cancelled so Chef Ellen can spend the holiday with loved ones.
As a gift to all of you she shared the recipe for her famous “gluten-free” potato latkes. These are a real treat everyone will want to try:

Chef/Grandma Ellie’s Perfect Potato Latkes

Makes about 2 dozen

INGREDIENTS

  • 4large Russet potatoes (about 2 pounds) peeled
  • 2mediums onions (about 1 lb) peeled
  • 4large eggs
  • 4 tbs. gluten free flour (I like King Arthur)
  • 2teaspoons Himalayan pink plus more for sprinkling
  • 1teaspoon baking powder
  • ½teaspoon freshly ground black pepper
  • Extra Virgin Olive Oil for frying

Preparation

  1. Grate potatoes and onions on the shredding side of a handheld box grater (I swear it doesn’t come out as well in a food processor but, if you must, you the shedding blade). Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
  4. Enjoy!