Leek Latkes
4 large leeks, washed and sliced into 1/4 inch circles
4 eggs, beaten
1/2-1 cup gluten-free all purpose flour mix (just enough to bind the ingredients- start with the smaller amount and add gradually)
1 tsp salt
1/2 tsp black pepper
1/4 tsp basil (optional)
Oil for frying
Add 3 inches of water to boil in a stockpot. Add leeks. Cover stockpot with a lid, reduce heat and simmer for 5-7 minutes, or until the leeks are bright green and just tender. Drain the leeks in a colander, and let them cool a bit.

Place leeks in a mixing bowl. Add eggs and gluten-free all purpose flour. Season with salt, pepper and basil. Mix well.
Pour about 3 tbs of oil in a large frying pan and heat on medium high. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on each side and firm in the middle. Remove from frying pan and drain paper towels to drain excess oil and cool.
Repeat until all the batter is used. Yield- 14 to 16 latkes, depending on how large you make them.