• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Burnt Apple
  • About
  • Recipes
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » side dish

    5 Ingredient Gluten Free Potato Latkes

    Published: Nov 26, 2021 · Modified: Jul 19, 2024 by burntapple · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Potato latkes, or potato pancakes, are crispy on the outside and tender on the inside. They are typically made with grated potatoes, onions, eggs, flour, and seasoning. I always thought they were gluten free but found they weren't. By substituting 1 ingredient, everyone can enjoy them!

    A round white plate filled with three gluten-free potato latkes. The latkes are golden brown and crispy around the edges, with a flat, grated potato surface. A small ramekin of applesauce sits to the left of the latkes, with a dollop of sour cream resting on the right.

    Making gluten free potato latkes

    Potato latkes are rooted in Jewish tradition and became a Hanukkah staple in the 19th century. Latkes symbolize the oil miracle with their crispy, fried texture. It's very simple to make them and they pair perfect with our Hanukkah chocolate egg cream and Hanukkah recipes with 5 ingredients or less.

    Jump to:
    • Making gluten free potato latkes
    • Ingredients
    • Instructions
    • Toppings
    • Substitutions
    • Tips
    • Variations
    • Storing
    • FAQ
    • 5 Ingredient Gluten Free Potato Latkes
    A close-up of a plate filled with three gluten-free potato latkes. The latkes are circular and golden brown with a slightly crispy appearance around the edges. They appear to be made from grated potato and have a flat surface with visible potato shreds. To the left of the latkes sits a small, round white ramekin filled with applesauce. To the right of the latkes rests a dollop of white sour cream. The latkes are all on a white plate with a patterned, blue rim.

    Ingredients

    Gluten free potato Latkes are thick rounded hashbrown patties that contain:

    • Shredded potatoes
    • Gluten free breadcrumbs
    • Egg
    • Oil
    • Onion
    a photo of three potato latkes air fryer baked. They are arranged on a plate topped with applesauce and sour cream. A candle is lit for Hanukkah in the background.

    Instructions

    • Rinse the potatoes, then cut the potatoes in half lengthwise. Shred in the food processor or with a handheld grater.
    • Cut and dice the onion into small bite diced pieces.
    • Place the hashbrowns into a cheesecloth, then squeeze out the potatoes to remove the liquid. DO NOT dump out the potato juice, you will use some of it later!
    • In a bowl, mix together the hashbrowns, onion, eggs and gluten free breadcrumbs. Remove the liquid from the potato juice and scoop out the potato starch (the white stuff left at the bottom of the bowl). Mix the potato starch at the bottom of the bowl into the hashbrown mixture.
    • Heat your skillet to medium low heat. When the skillet is fully heated, add your oil. You'll want a thin layer of oil at the bottom of the pan.
    • Scoop ¼ cup of hashbrown into your hand, then form into a pattie, squeezing out any extra liquid with your hands. Place the patties into the hot oil and cook for about five minutes on each side, or until each side is golden brown and cooked through.
    • Remove patties from stove and place on paper towels for a couple minutes. While still warm, serve the patties topped with sour cream (can substitute dairy free), and/or applesauce.

    Toppings

    Once your latkes are cooked its time to top them! Traditionally, latkes are topped with sour cream and applesauce. Some like just applesauce while others like only sour cream. Some like both. I even like topping them with some fried apples.

    Substitutions

    While this recipe uses gluten free flour, you can substitute all purpose flour if you don't need to make it gluten free. You can also use a flax egg for a vegan version of this recipe. And the best part is this recipe is already naturally dairy free!

    Tips

    1. Consistency: Make sure to squeeze out as much moisture as possible from the grated potatoes and onions to ensure crispy latkes.
    2. Heat Control: Keep an eye on the heat of the oil. If the latkes are browning too quickly, reduce the heat slightly.

    Variations

    You can change up the flavor of your gluten free potato latkes by making some fun variations:

    • Sweet Potato Latkes: Substitute half or all of the russet potatoes with sweet potatoes for a different flavor profile.
    • Herb-Infused: Add chopped fresh herbs like parsley, dill, or chives to the potato mixture for an extra burst of flavor.

    Storing

    Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat as mentioned above.

    Latkes also freeze well. After frying, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen latkes to a freezer-safe bag or container. To reheat, bake them from frozen in a 400°F (200°C) oven for 15-20 minutes.

    FAQ

    Can I make latkes in advance?

    Yes, you can make latkes in advance. To reheat, place them on a baking sheet in a single layer and bake in a preheated 400°F (200°C) oven for about 10 minutes, or until heated through and crispy.

    What type of oil is best for frying latkes?

    A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for frying latkes.

    Can I use a different type of flour?

    Yes, you can experiment with different types of gluten-free flour, such as almond flour or chickpea flour, though this may slightly alter the texture and flavor of the latkes.

    A round white plate filled with three gluten-free potato latkes. The latkes are golden brown and crispy around the edges, with a flat, grated potato surface. A small ramekin of applesauce sits to the left of the latkes, with a dollop of sour cream resting on the right.

    5 Ingredient Gluten Free Potato Latkes

    Traci Wennerholm
    Beautiful gluten free potato latkes made with just 5 simple ingredients. Delicious for a Hanukkah celebration or year round as a side dish. Top with applesauce or sour cream!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    0 minutes mins
    Total Time 20 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine european
    Servings 12 latkes
    Calories 71 kcal

    Equipment

    • frying pan

    Ingredients
      

    • 2 pounds russet potatoes (approximately 4 potatoes)
    • ½ yellow onion diced
    • 2 whole eggs
    • 2 tablespoons gluten free breadcrumbs
    • Salt and pepper optional for flavoring
    • Canola oil for frying

    Instructions
     

    • Prepare the Potatoes and Onion
    • Rinse the potatoes thoroughly, then cut them in half lengthwise. Shred the potatoes using a food processor or a handheld grater.
    • Dice the onion into small pieces.
    • Remove Excess Liquid
    • Place the shredded potatoes in a cheesecloth and squeeze out as much liquid as possible. Do not discard the potato juice; you will need it later.
    • Mix Ingredients
    • In a large bowl, combine the shredded potatoes, diced onion, eggs, and gluten-free breadcrumbs. Let the potato juice sit for a moment to allow the potato starch to settle at the bottom of the bowl. Carefully pour off the liquid, keeping the potato starch.
    • Add the potato starch to the potato mixture and mix well.
    • Heat the Skillet
    • Heat a skillet over medium-low heat. Once heated, add a thin layer of oil to the bottom of the pan.
    • Form and Cook the Patties
    • Scoop about ¼ cup of the potato mixture into your hand, forming it into a patty and squeezing out any excess liquid.
    • Place the patties in the hot oil and cook for about five minutes on each side, or until golden brown and cooked through.
    • Drain and Serve
    • Remove the patties from the skillet and place them on paper towels to drain any excess oil.
    • Serve the warm latkes topped with sour cream (or a dairy-free alternative) and/or applesauce. Enjoy!

    Video

    Notes

    Substitutions: 
    • Breadcrumbs: You can use regular or gluten free breadcrumbs
    • Sour cream: Use regular or dairy free sour cream.
    • Applesauce: Feel free to use homemade or storebought applesauce.
    See notes in post for information on storing, freezing and reheating your potato latkes.

    Nutrition

    Calories: 71kcalCarbohydrates: 16gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gCholesterol: 1mgSodium: 4mgPotassium: 322mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 5mgCalcium: 11mgIron: 1mg
    Keyword gluten free potato latke, gluten free potato latkes, potato latkes, potato latkes air fryer
    Tried this recipe?Let us know how it was!
    « 5 Ingredient Whole Berry Cranberry Sauce
    5 Ingredient Roasted Sliced Sweet Potatoes with Brown Sugar »

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    traci burntapple website featuring recipes with five ingredients or less

    Hi, I'm Traci! Cooking hasn't always come easy. I'm the burnt pancake on one side and perfect on the other pancake person that serves it to you with the pretty side up. I've learned to cook and make it look easy to my family and others. I'm now helping you save time & money with easy simple recipes with five ingredients or less!

    More about me →

    Popular

    • Brown and white dog with a yak chew in its mouth
      Dairy-Free Yak Chew
    • A top-down view of a single, shiny Cheddar's honey butter croissant on a round, white plate featuring black abstract floral and geometric designs. A partial croissant on a wooden board and a grey cloth napkin are visible at the edges, with white orchid flowers in the upper left corner.
      Copycat Cheddars Honey Butter Croissants
    • A mason jar filled with a Sonic-style Dirty Dr Pepper sits on a rustic white wooden surface. The drink is dark brown, filled with ice, and has visible carbonation bubbles on top. A fresh lime wedge is perched on the rim of the jar, while two additional limes, one whole and one sliced in half, rest nearby on the table. The background features a weathered wood texture, adding to the casual, homemade aesthetic.
      Copycat Sonic Dirty Dr Pepper
    • Top-down view of a white plate with a folded scrambled egg and avocado with salsa. The omelet is topped with slices of bright green avocado and a spoonful of chunky red salsa. A silver fork lies across the omelet. To the left of the plate is a folded white cloth napkin. In the upper right corner, a wooden cutting board holds half of a sliced avocado, a small pile of orange powder (possibly paprika), and a small pile of black peppercorns. A white bowl of red salsa is also on the cutting board. The scene is set on a light-colored marble countertop.
      Scrambled Eggs and Avocado with Salsa

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Burnt Apple

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.