It's day 5 of Hannukah, and I've been experimenting with latkes that my gluten-free, dairy-free son can eat.... and I'm always looking for a way to sneak in more leafy greens. These are so good, everyone will eat them, gluten-free or not.
My mom says all of her friends make the latkes ahead of time and freeze them so they're not standing around in the kitchen while everyone else is having fun. I tripled this recipe and refrigerated the batter that I didn't use, but you could also freeze the finished latkes for later. Latkes are so forgiving, so these measurements are pretty loose.
3 russet potatoes
1 yellow onion
1/4 cup cassava flour
1 large handful of baby kale or spinach (I used Power to the Greens from Trader Joe's)
salt and pepper
grapeseed oil or avocado oil
Shred potatoes and onions in food processor. Add to a large bowl. Add egg, flour, chopped greens, salt and pepper. Heat a skillet with a generous pour of oil. I found that the cassava flour helped the latkes brown so nicely, that I didn't need as much oil as I usually use, so maybe 1/8" deep. The latkes don't need to drown in oil to get crisp. Grapeseed and avocado oils have a high burn temperature, so they're safer and healthier than other oils. Let the latkes fry for longer than you'd like, without burning them. A nice even golden brown is so satisfyingly crunchy. If you are impatient and take them off too early, they'll be soggy and oily. Transfer to a paper towel coated platter. When they're no longer scalding, serve with apple sauce and sour cream (if you eat dairy.)