Gluten-Free Potato Latkes
Published
This gluten-free potato latkes recipe gives you crisp, golden edges with a soft and fluffy center. Made with shredded russet potatoes, onion, eggs, and gluten-free flour, they’re a simple, classic staple for Hanukkah or any holiday gathering. Ready in about 30 minutes and pan-fried to crunchy perfection.
Latkes have always been one of those foods that feel like a celebration in themselves. I grew up watching platters disappear as quickly as they hit the table, everyone reaching for the crispiest ones first. The trick is simple ingredients and just enough patience to squeeze out the excess moisture so the potatoes can get those lacy, browned edges. I’ve always loved this gluten-free version because it keeps the texture light and the flavor clean. Serve them hot from the skillet with applesauce, sour cream, or both if your table is anything like mine.
Gluten-Free Cooking Tips
- Check all packages for gluten-free labeling. This includes the flour, spices, and even the oil. Look for cross-contamination warnings too.
- Use russet potatoes. Their lower moisture and higher starch help the latkes hold together and crisp well.
- Do not rinse the potatoes after soaking. Soak for just 10 minutes to remove excess surface starch, then squeeze everything very dry. The remaining natural starch is what binds the latkes. If you rinse, they can fall apart.
- Grate the onion finely and squeeze out moisture. The grated onion should look almost like applesauce. Squeeze it along with the potatoes so the mixture is as dry as possible.
- Pan-fry, not deep-fry. The oil should come about one-quarter up the sides of the latkes, not cover them completely.
- Flip gently with a spoon or spatula. Latkes are delicate until crisp. Metal tongs can cause them to crumble.
Gluten-Free Potato Latkes
Ingredients
- 4-5 medium-sized russet potatoes
- 1 small white onion
- 2 large eggs
- ¼ cup gluten-free all-purpose flour
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup vegetable oil
Instructions
- Peel and grate potatoes. You will need 4 cups (loosely packed) of grated potatoes.
- Place grated potatoes in a large bowl and cover with cold water. Let the grated potatoes soak for 10 minutes to rinse out excess starch.
- Grate the onion until you have ¼ cup (approximately 30 grams) of grated onion.
- Drain water from the grated potatoes, then place the grated potatoes and the grated onion in a cheesecloth and squeeze out all excess liquid.
- Place grated potato and onion into a large bowl and mix in eggs, gluten-free flour, salt, and pepper. Stir until well combined.
- Line a large baking sheet with parchment paper. Set aside for now.
- Using a ¼-cup measuring cup, measure the mixture into ¼ cup portions. Squeeze excess liquid out of each latke before you place it on a parchment-lined baking sheet.
- Shape the latkes into ½” thickness. This gives you crisp edges and a soft middle without being heavy or mushy.
- Using a cast-iron or heavy-bottom frying pan, place about ¼ cup of the oil into the pan over low-medium heat. The oil should come up about ¼ of the side of the latkes while frying. The oil is the perfect temperature for pan-frying when it reaches 300°F (150°C). A thermometer makes this easy.
- Working in small batches so the latkes aren’t touching each other in the pan, fry each latke until the bottom has started to brown, then gently flip (using a spoon, not tongs) and continue to fry on the other side. Flatten each latke slightly but gently so they don’t break apart. This is about 2 minutes per side of frying.
- As each latke comes out of the frying pan, place it on a paper towel to soak up extra oil.
- Continue until all latkes are cooked. Add additional oil to the pan as needed.
- Serve hot.
Notes
- Gluten-free all-purpose flour works best here. No need for special blends.
- While frying, skim out any loose bits so they do not burn in the oil.
- Add more oil between batches as needed and allow it to return to temperature before adding the next round.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Potato Latkes Step by Step
Gather all the ingredients together.
Peel the potatoes: Peel 4 to 5 medium russet potatoes, then grate them until you have about 4 cups (loosely packed).
Soak the potatoes: Place the 4 cups of grated potatoes into a large bowl and cover them with cold water. Let them soak for 10 minutes to remove excess surface starch.
Prepare the onion: Grate 1 small white onion until you have about ¼ cup (about 30 grams) of grated onion.
Squeeze out moisture: Drain the potatoes, then place the grated potatoes and grated onion into cheesecloth (or a clean kitchen towel) and squeeze firmly to remove as much liquid as possible.
Mix the batter: Transfer the squeezed potato-onion mixture to a large bowl. Add 2 large eggs, ¼ cup gluten-free flour, ½ tsp salt, and ¼ tsp black pepper. Stir until everything is evenly combined.
Shape the latkes: Line a baking sheet with parchment paper. Use a ¼-cup measuring cup to portion the mixture into scoops. Squeeze each portion again to remove any remaining moisture, then gently press into ½-inch thick patties on the baking sheet.
Heat the oil: Pour ¼ cup of the vegetable oil (from the ½ cup total) into a cast-iron or heavy-bottom skillet. Heat over medium-low until the oil reaches about 300°F. Use a thermometer to easily check the temperature. The oil should be hot enough to crisp but not so hot that the outside burns while the inside stays raw. The oil should come about ¼ of the way up the sides of the latkes as they cook.
Pan fry the latkes: Working in small batches, add the latkes to the hot oil without crowding the pan. Cook for about 2 minutes per side, or until the bottoms are golden. Flip gently using a spoon or spatula to prevent them from breaking. Add more oil as needed between batches and allow it to reheat.
Drain the latkes: Place the cooked latkes on a plate lined with paper towels to absorb excess oil.
Serve and enjoy: Serve hot with applesauce or sour cream.
Serving Suggestions
I love serving these gluten-free potato latkes while they’re still warm and crisp from the pan. Applesauce is the classic pairing and adds a sweet balance to the salty crunch, but sour cream is always on the table at my house, too. If you’re dairy-free, they pair beautifully with a coconut yogurt or a cashew cream sauce.
Storage Instructions
Let the latkes cool completely before storing. Place them in an airtight food-safe container and keep them in the fridge for up to 3 days. To reheat and bring back the crisp texture, warm them in a 375ºF oven for about 6 to 8 minutes.
You can also freeze them. Lay the cooked latkes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven until hot and crisp again. Avoid microwaving, as it will make them soft instead of crispy.
