Gluten-Free Potato Latkes

1. On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.

2. In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

Topping Suggestions

• Honey Pomegranate—Drizzle latkes with honey and sprinkle with pomegranate seeds.
• Creme Fraiche with Pear and Cinnamon—Top latkes with creme fraiche, very thinly sliced pear, and cinnamon.
• Beet and Salmon with Horseradish—Mix 2 parts Greek yogurt with 1 part prepared horseradish; season with salt and pepper. Top latkes with yogurt mixture, sliced roasted beets, smoked salmon, and fresh chives.