Karina's Gluten-Free Potato Latkes

3 large starchy baking potatoes
1/2 small to medium sweet onion, minced
1/2 to 2/3 cup all-purpose gluten-free flour blend, as needed
2 large organic free-range eggs, beaten
1/2 teaspoon sea salt, to taste
A pinch of nutmeg, to taste
Peanut, Canola, or high heat safflower oil, for frying

Grate the potatoes by hand or in a food processor (follow the manufacturer's instructions for grating potatoes and vegetables).

Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture.

In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well. Add more flour or liquid as you go, if you need to.

Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat.

Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.

Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.

Remove the latkes with a slotted spatula and place on paper towels, to drain.

Keep the drained latkes warm in a hot oven until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan.

Serve the latkes immediately with homemade applesauce or sour cream.

Serves 4 - depending upon appetites.