My “recipes” are quite imprecise, so I’m just going to tell you how I made them. I scrubbed, but did not peel, the potatoes, used about 6 big russets. Grated these, drained them in a colander, squeezed out excess juice, then added one large grated onion. Mixed with four beaten eggs with plenty of salt and pepper. Then I added about 6 chopped scallions, using all the green part. Then, last, instead of adding the usual white flour, I added brown rice flour. This makes a much, much more satisfactory latke, not heavy like the traditional ones. You just add enough flour to absorb enough liquid to make a reasonably wet latke batter.

Fry the latkes until golden brown on either side. I drain them on a pile of newspapers covered with clean paper towels, then pop them into the oven until they are all done (oven at about 300 F).

We serve them with sour cream and applesauce, and I also served a very plain lentil dish and a nice salad. Unfortunately for me, oily foods don’t agree, so I ate only two of the latkes, but they were, if I do say so myself, delicious.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.