To my families and friends who warm my heart, I wish you the brightest and happiest Hanukkah!
Lots of love,
Potato and Scallion Latkes
1 pound Yukon gold, or any waxy potato, scrubbed
3 tablespoons rice flour
2 teaspoons coriander powder
salt and pepper, to taste
Canola oil, for frying
Grate the potato using the largest holes on your grater, then place it in a bowl. Fill the bowl with cold water.
Trim the end part of the scallions, cut each in half, then slice thinly (lengthwise).
Drain the water from the bowl, it's okay if there is a bit water left. Add scallions, rice flour, coriander, salt and pepper. Mix well.
Fill a large heavy bottom skillet with half an 1/2 inch oil, and heat over medium high heat until very hot (385℉).
Carefully drop about 2 tablespoons potato mixture in the skillet, fry until golden brown on both side, about 2 minutes on each side. Transfer to wire cooling rack to drain excess oil. Serve with apple sauce, or sour cream.