Potato Latkes | Everyday Food with Sarah Carey

Making latkes for Hanukkah always brings back childhood memories for me. It was so fun to watch spoonfuls of shredded potato fry up into crisp, golden-brown potato pancakes. The latke recipe I'm making today has a little twist -- it's gluten-free. Talk about a crowd-pleaser!
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The mixture is simple: Potatoes, onion, eggs, potato starch, baking powder, and, of course, vegetable oil for frying. Check out the video to see how I make my latkes super-crisp and delicious. Sour cream is a traditional latke topping, but I love dreaming up creative, delicious toppers -- check out these ideas. [LINK "these ideas": ] What do you like on your latke?
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Recipe Ingredients:
2 1/2 pounds russet potatoes, peeled
1 medium yellow onion
Coarse salt
3 large eggs
1/2 cup potato starch
1/2 teaspoon baking powder
1 cup vegetable oil
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Potato Latkes | Everyday Food with Sarah Carey