You can sort of blame this recipe for tasty tofu latkes on Patricia L. She’d taken a couple of my cooking classes in the past and we ran into each other yesterday at the health food store. After we caught up and I told her about the classes for next year, she asked me about making latkes with potato and daikon for Hanukkah, which starts tonight. What did I think? Should she use rice flour?
In the past week both the New York Times and Wall Street Journal ran stories about people switching things up for Hanukkah. Latkes were getting tweaked to create okonomi-latke (by Japanese-Jewish couple) and poutine latkes (a French-Canadian twist). Pat sensed something when she thought of using daikon radish with potato. So yes, I thought it was a great idea and rice flour was a good option for gluten-free eaters. I have her my blessings.
In response to Pat, I also asked, “What do you think of potato and tofu latkes? I’d shred super-firm tofu as a sub for your daikon.” Her eyebrows rose with interest. (Adding tofu would introduce protein to the pancakes. I discovered while writing Asian Tofu that tofu can be grated to manipulate its texture.)
“I have to fry in oil because we may have gluten-free vegetarians tomorrow night,” she said. “You should fry yours in chicken fat or better yet, duck fat. They’d be splendid that way.”
“I have both in the fridge right now.” I said. “What kind of potato?”
“Russets. I always go with russets. They’re dryish and fry up nicely,” Pat said. She went to the bulk area for rice flour. I headed for the produce section for potatoes.