Making good gluten free bread can be hard. Finding good gluten free bread at the store can also be hard. So we decided to pass on both those things for this dish.
Something much easier than making “fake” bread is to simply make hash browns. I like hash browns, and truthfully, any crispy potato is going to have a lot of fans. However, they aren’t actually a great bread substitute on their own.
Fortunately, a solution already exists. Enter the latke. With a little binder (egg), and a little flavor (onion), potatoes can make a very sturdy and tasty savory pancake.
But my favorite part of a BLT is not the bread (of course). What I really love is how fresh it tastes. The crunch of the lettuce and the juiciness of the big tomato slice. Plus, with the introduction of avocado slices, the texture is perfected.
Needless to say, we slapped those fresh ingredients together to make this sandwich. This sandwich doesn’t have to fake anything. It has fantastic flavor, texture, and when you eat it, you don’t feel like you’re missing anything.
It does get messy, but all you need to solve that is a napkin.
Keep your bacon on your sandwich, not the floor,
Your favorite alternative chefs, K & T
BLTA Latke
Ingredients
Latke:
- 2 lb russet potatoes 2-3 potatoes
- 1 small yellow onion
- 1 garlic clove crushed and minced
- 2 eggs
- 1 tsp baking powder
- 2 tsp salt
- 1/4 tsp black pepper
- Avocado oil or reuse the bacon fat!
Easy Aioli:
- 1/4 cup mayonnaise
- 1 garlic clove crushed and minced
- 1 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp cayenne pepper optional for some kick
BLTA:
- 8 strips cooked bacon thicker is best!
- 1 head iceberg lettuce
- 1 large tomato preferably an heirloom tomato
- 1 avocado
Instructions
Latke:
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Peel and roughly grate russet potatoes and yellow onion.
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Wrap those shredded veggies in a towel (or cheesecloth) and squeeze out as much liquid as possible.
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In a large bowl, add the shredded veggies, minced garlic, egg, baking powder, salt, and black pepper. Mix thoroughly.
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Bring a large pan to medium-high heat. Once the pan is hot enough to sizzle water, add a shallow layer of oil.
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Add a dollop of the latke mixture and spread it out (about 5 inches across).
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Fry ~4 minutes per side or until golden-brown. Carefully transfer cooked latkes to a plate covered with a paper towel.
Easy Aioli:
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In a small bowl, whisk together all aioli ingredients.
Assemble the BLTA:
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Place down a latke, then bacon, tomato, easy aioli, avocado, lettuce, and finally, the second latke.
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Enjoy ~ and make sure to have a napkin on hand!