Daniel Berman, owner of A.Lure Lowcountry Cuisine in downtown Savannah and the Village Café on Skidaway Island, devised a gluten-free version of the Jewish potato pancakes because several members of his extended family have celiac disease and wheat sensitivities. These crisp silver dollar-sized latkes can be paired with the traditional sour cream and applesauce, but Daniel recommends his sweet-tangy take on a dipping sauce. Serves 6 to 8. Photography by Izzy Hudgins.
6-8 medium russet potatoes, peeled, shredded and soaked in water
3-4 scallions, both white and green parts finely diced
3 whole eggs
2 tablespoons kosher salt
¼ tablespoon finely ground black pepper
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Drain the potatoes, then squeeze all of the liquid from them using paper towels or cheese cloth. In a medium mixing bowl, whisk together the scallions, eggs, salt and pepper. Add the potatoes and mix until all of the ingredients are well combined. Using your hands, form 2-ounce balls from potato mixture, squeezing out any excess liquid. Then, form the balls into small patties.
In a large sauté pan, heat 2 tablespoons vegetable oil, and place the potato pancakes about ¼ inch apart. Brown 3 to 4 minutes on each side, until crisp. Transfer the cakes to the baking sheet and bake in the preheated oven for 8 to 10 minutes until well done. Serve warm with the dipping sauce.
Apple Cider Dipping Sauce
1 Granny Smith apple, peeled and finely diced
1 red bell pepper, finely diced
½ cup apple cider vinegar
3 tablespoons granulated sugar
Dash Texas Pete Hot Sauce
In a small bowl, mix all of the ingredients together and let it sit for at least 30 minutes so the flavors can meld.
