Despite the low-carb trend, I find that potato pancakes are the first item to vanish from a holiday table. This recipe is adapted from a Martha Stewart recipe and it has stayed the test of time as full-proof and versatile for any event or holiday; tiny as canape, small for an appetizer or larger as a main dish for vegetarians or as a substantial side dish.
My adaption is gluten-free and eliminates the flour and beer (although you can add two tablespoons of potato starch to this for a denser quality) and substitutes the sweet applesauce for a sweet and savory pear and rhubarb compote. These are delicious and filling for a Meatless Monday meal or for the vegetarian at the holiday table.
4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1 tablespoon coarse salt
Freshly ground black pepper
Vegetable oil, for frying
Preheat oven to 200 degrees. Grate potatoes in box cutter or use grater attachment from food processor. Place grated potato in large bowl lined with a clean kitchen towel, allow to drain and gently squeeze dry.
Add onions to bowl; stir in eggs, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don’t run into each other.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others.
When ready to serve, place garnishes in bowls next to platter of latkes and let guests help themselves: Pear Rhubarb Compote, sour cream or creme fraiche, smoked fish and chopped chives or other assorted fresh herbs.