Hanukkah is a fry fest (mandatory indulgence), the potato pancake is a Jewish institution; it was a natural collaboration. The custom of feasting on crisp fare originates with the holiday’s miracle of oil— that one day’s supply that flickered eight days strong in the Temple’s menorah during the Maccabean era. Hence, our mitzvah for lighting chanukiah and traditional menu of oil-infused eats.
But if sipping mulled wine hearth-side sounds more enticing than timely kitchen prep, Gwyneth’s got your back. “Everyone loves latkes, but since we’ve yet to meet someone who loves standing over the stove frying them all day, this is an easier option.” Think pie version, the less high maintenance sister of your classic potato pancake. Plus it’s gluten-, nut-, dairy-, and soy-free.
- 2 small russet potatoes (about 1 ¼ pound), grated
- ½ large yellow onion, chopped
- 1 teaspoon kosher salt
- 2 tablespoons gluten-free flour (we use Cup 4 Cup)
- ½ teaspoon baking powder
- 1 egg
1. Preheat the oven to 400°F.
2. Scrub the potatoes very well with a brush to clean off any dirt and rough skin (if you want, feel free to peel them at this point).
3. Use the largest holes on a box grater to grate the potatoes into a large bowl and cover with cold water.
4. Finely dice the onion and place in another large bowl.
5. Drain the potatoes, then use your hands (or some cheesecloth, or a dish towel) to squeeze out as much liquid as possible, and add to the bowl with the onion.
5. Combine salt, gluten-free flour, and baking powder in a small bowl.
6. Add the egg to the potato and onion mixture, and stir with a rubber spatula to mix in evenly. Add the dry ingredients to the bowl, and mix to combine.
7. Heat a 10-inch nonstick pan (we like a well-seasoned cast iron or a greenpan) over medium heat and coat with a thin layer of olive oil (2-3 tablespoons). When the oil is hot, add the potato mixture to the pan and use your spatula to spread it around in an even layer. Don’t press the pancake too much, and be sure to leave some textured, craggly bits on the top, as they brown better. Drizzle another 2 tablespoons evenly over the top of the pancake.
8. Cook the latke over medium-high heat for 5 minutes, drizzle the top with another 2 tablespoons of olive oil and transfer the pan to the preheated oven. Cook for 15 minutes.
9. Turn on the broiler and broil the top of the latke for 5-10 minutes, depending on how hot your broiler is. You want the top to be a beautiful golden brown.
10. Remove the pan from the oven and transfer the pancake to a cooling rack. Cut into wedges and eat immediately or serve at room temperature.
Originally featured on goop.com: A Holiday Meal, Three Ways: Allergen-Free, Kid-Friendly, and Dinner for Two