This one goes out to everyone celebrating Thanksgivukkah. If grating the onion doesn't make you cry... one taste of these little babies will!
What you need
1/3 cup gluten free flour blend
2 large eggs, lightly beaten
1 teaspoon Tessemae’s Slow Roasted Garlic
coarse salt and fresh ground pepper
2 russet potatoes (1 1/2 pounds)
1 medium yellow onion
¼ cup oil, for frying
Greek Yogurt Topping
1 cup whole milk Greek yogurt
1 tablespoon Tessemae’s Raspberry Vinaigrette
What to do
In a mixing bowl whisk together flour, eggs, Slow Roasted Garlic, ½ teaspoon salt and ¼ teaspoon pepper.
Grate the potato and onion on the largest side of a box grater. (You want about 1 cup of onion and 3 cups of potato.) Wrap in a clean kitchen towel or cheesecloth and wring out all of the liquid. Scoop the shredded veggies into the egg mixture and stir to combine.
Heat oil in a heavy skillet (cast iron works best.) In batches, dollop rounded tablespoons of the mixture into the pan and flatten slightly with the back of the tablespoon as you drop them in. Cook until golden on one side, then flip and cook until golden on the other and cooked through. Move to a paper towel lined baking sheet and immediately sprinkle with salt. Continue frying in batches, adding more oil as needed.
Mix together the Greek yogurt and Raspberry Vinaigrette, serve with the warm latkes.
Makes: about 20