Gluten-Free Potato Latkes

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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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish

Cuisine: Jewish

Keyword: gluten-free potato latkes

Servings: latkes

Author: Cheryl Johnson

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

US Customary - Metric

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