Potato LatkesThis Passover favorite is crispy and tasty, you'll never miss the egg!
3 pounds Russet potatoes, peeled
½ cup shallots, diced
Equivalent of 2 eggs (I recommend Ener-G Egg Replacer)
1 tablespoon tapioca starch
1 tablespoon rice flour
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 tablespoon canola oil; add more as needed
In a food processor, grate the potatoes.
Line a strainer with a cheese cloth and place over a bowl and squeeze out some of the moisture from the potatoes. Let cheese cloth drain for 15 minutes.
Pour off liquid, but leave starch from potatoes in bowl.
Add shallots, egg replacer (egg replacer is mixed with water and added to mixture right after it is mixed), tapioca starch, rice flour, Kosher salt and ground black pepper to the starch.
Returned drained potatoes to starch mixture and thoroughly incorporate.
In a large skillet over medium high heat, add canola oil until hot.
Dry potatoes as much as possible to keep oil from spattering.
Drop heaping tablespoons of potato mixture to skillet and cook for 3-4 minutes or until latkes are crisp and golden.