Best served with applesauce and sour cream.
INGREDIENTS
1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
¾ cup rice flour
1 teaspoon baking powder
3 large eggs, beaten (or egg substitute)
Salt and pepper to taste
¼ – ½ cup oil
DIRECTIONS
1. In a colander, rinse the parsnips and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper.
3. Heat the oil in a large skillet over medium-high heat.
4. Drop in large spoonfuls of the batter, flattening each with the back of a spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.
5. Transfer the latkes to a paper towel-lined baking sheet in a 200 degree oven until ready to serve.
Tags: celiac, celiac disease, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, latkes, Tina Turbin, vegetable latkes, Vegetables
Rate this Article
If you would like permission to reprint information from this page, please contact me.
[...] some gluten-free vegetable latkes as a perfect compliment to this [...]