latkes

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 fist-sized potatoes
• 1 onion about 2.5" round
• 2 eggs
• 2 T. rice flour
• 1/2 t. salt
• 1/4 t. pepper

Peel and quarter the potatoes and place in a bowl of water until ready to process. In the blender, pulse the onion until finely chopped. Remove to a mixing bowl, then pulse the potatoes in several batches until finely chopped. Beat the eggs. Add them with the flour and seasonings to the potatoes an donions. Mix well.

Fry the pancakes in a lightly greased nonstick pan until golden, about 3-4 minutes per side. Serve hot.