Gluten Free Potato Latkes Recipe with spinach variation
3 lg baking potatoes, peeled (1.5 lbs)
2 onions, grated
2 tbsp corn meal
2 tbsp rice flour
1 tsp baking powder
2 eggs, lightly beaten
1/2 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
large handful spinach (optional)

olive oil

applesauce (i like the little individual serving cups)
lowfat sour cream or lowfat yogurt

Grate potatoes in your food processor and place in a strainer or in a clean kitchen towel. Press all the liquid out that you can. Put the grated potato in a large bowl. Put your onions through the food processor grater attachment and then put them in a strainer and let the liquid drain out. Try not to cry. Add the grated onion to the bowl with the grated potatoes and add the corn meal, rice flour, and all ingredients up to the black pepper. Don’t add the spinach yet.

Heat your nonstick pan on a burner on medium-medium high. Add a little olive oil to your nonstick pan and let it heat up. Then drop spoonfuls of the batter into the pan in pancake shapes. Or, if you like to cuddle your food, you can grab a small handful of the mixture and shape it on the surface of the pan. Fry on medium to medium high heat for 4 minutes or until golden brown. Add extra oil if it seems to dry. Turn and fry the other side until golden brown. You can store it on a baking rack with holes or put it in the oven on a baking sheet to keep warm until you finish making them all. *For spinach variation you can add the spinach to a dry portion of the pan until it wilts and add it to the remaining batter, combining before you fry it up. I made half plain and half with spinach for extra flavor and nutrition.