Hodgson Mills has a baking mix of flour, gluten-free, consisting of whole grain millet, whole grain garbanzo flour, and whole grain brown rice. I wondered if this might be used as a replacement for other kinds of flour in making latkes, such as matzoh meal and/or other types of flour. (I find that any common flour can be mixed with the grated potato, egg, and onion mixture, but I wasn't sure about this gluten-free version.)
I am getting re-inspired to make these things after having the "Golden" brand of vegetable pancakes and realizing that although they were ok, they were missing some flavors I'd like to add, such as cilantro, chili peppers, and some other seasoning. I did find that eating them with the applesauce did increase the enjoyment of them. I don't know why, but the combination of the crispy and mushy potato/vegetable filling combined with the cool mouth watering satsifying feel of the applesauce was so complimentary!!
I fantasized about how a spicier version of the latke could be complimented with some sort of apple chutney. The Indian version of latkes with apple sauce, I think, indeed, is the pakora with a chutney. I've yet to see an apple chutney offered at any lunchtime buffet, as all places seem to stick with the usual variety of chutneys consisting of the following - mint, tamarind, coconut, red onion, and another flavor that escapes me now.
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