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!
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.
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Ingredients
Gluten free potato Latkes are thick rounded hashbrown patties that contain:
- Shredded potatoes
- Gluten free breadcrumbs
- Egg
- Oil
- Onion
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
- Consistency: Make sure to squeeze out as much moisture as possible from the grated potatoes and onions to ensure crispy latkes.
- 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
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.
A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for frying latkes.
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.
5 Ingredient Gluten Free Potato Latkes
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
- 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.
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