Gluten Free Potato Latkes
I remember the first time, many (many) moons ago, I ate a potato latke. A dear friend invited me to a Hanukkah party, and that is where I fell in love with these crispy, tasty morsels of delight. It’s impossible to eat just one – believe me, I’ve tried. Imagine the thrill in knowing that my family shared my love of latkes! With a little help from Melissa Clark’s latke recipe, our version of crispy & classic gluten free Potato Latkes ushered in a new family favorite for the holidays or anytime the craving hits.
Tips to Latke Success
There are several ways to make your latkes go from meh to momentous. The first is to use Russet potatoes for their high starch content. Next, use a large, clean tea towel to wring out extra potato liquid. If you have young children like we do, we found it best to use dried onion flakes in place of raw, diced onion. Dried onion gives latkes flavor without our daughter’s dreaded “O” ingredient. In addition, dried onion flakes also keep the latkes crispy without sacrificing tenderness. Finally, use plenty of oil appropriate for high-heat frying, (skip the extra virgin olive oil,) and make sure it is good and hot. Ina Garten uses clarified butter, which we love, but we have also used refined coconut oil and sesame oil (not roasted) with delicious results.
Please let us know how this crispy and classic gluten free Potato Latke recipe worked for you! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions
Crispy & Classic GF Potato LatkesPrint
Gluten Free Potato Latkes
- Total Time: 45 minutes
- Yield: 2 dozen 1x
- Diet: Gluten Free
Crispy & classic, gluten free Potato Latkes. They taste crunchy on the outside and tender on the inside. Perfect for holidays or anytime the craving hits. We dare you to eat just one!
We make about 2 dozen small latkes with this recipe. Each one may be eaten in 2-3 bites. Feel free to make your latkes larger to suit your taste. In addition, the batter will be very thin. Add a bit more flour to make thicker latkes.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
- 2 Large Russet Potatoes, scrubbed or peeled (454g or 1 lb)
- 1 T Minced Dried Onion (or more/less to taste)
- 3 Large Pasture Raised Eggs, lightly beaten (150g)
- 57g (2 oz) Flour Farm Organic Gluten Free Flour Blend (1/2 C spoon & level)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1/2 tsp Black Pepper, freshly ground (1g)
- High-heat Oil (ex: refined coconut oil, clarified butter, avocado oil, safflower, sesame, peanut)
Toppings (optional suggestions)
- Creme Fraiche
- Sour Cream
Equipment: Digital scale (preferred), Food Processor or Grater, Heavy-bottom skillet, Measuring cups and spoons, Medium bowl, Large tea towel, Heavy spoon, Tongs or fork, Spatula
Before You Dive In – Prep: please read!
- Bring eggs to room temperature (preferred)
- Clarify butter, if using
- Scrub or peel potatoes
- Lay out tea towel
- Layer paper towel over cooling racks or serving plate and place in the oven set to “warm”
Step 1: Grate the potatoes using a food processor with grating disc or handheld grater. If using a hand grater, grate directly onto the towel. If using a food processor, transfer grated potato onto tea towel.
Step 2: Twist the towel and wring grated potato over the kitchen sink. Wring as much of the liquid out as possible.
Step 3: In a large mixing bowl, add the grated potato and rest of the ingredients excluding the oil. Mix thoroughly with a heavy spoon. Set aside.
Step 4: Pour about 1/4 inch (.6 cm) of oil in a heavy bottom pan. Heat oil on medium-high for a few minutes, but not to smoking. Place a small drop of batter into oil to test. The drop will sizzle and turn golden brown within seconds when the oil is ready.
Step 5: Stir the batter. Use a fork or tongs to drop about 1 tablespoon of batter into the hot oil and gently press down. Place as many latkes as your pan will hold without crowding. Cook for about 5 minutes or until the underside is golden brown. Flip and cook the other side until done.
Step 6: Transfer to paper towels to drain and keep warm in the oven while you repeat until finished. Add more oil if needed between batches and allow oil time to reheat before starting a new batch. I also stir the batter between batches. Optional: sprinkle latkes with finishing salt while still warm if desired. Serve naked as they are or with your favorite topping.
Latkes are best eaten the same day while warm out of the pan or refrigerated and reheated within 2 days. They can also be frozen for up to a month. Reheat in a 350 F/177 C oven until desired crispness.
The nutrition information provided below is for the recipe as written without the cooking oil. Each serving of 2 latkes weighs approximately 26g or about 1 oz.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: latkes
- Method: frying
- Cuisine: Jewish
- Serving Size: 2 latkes
- Calories: 35
- Sugar: 0g
- Sodium: 130mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: crispy classic gluten free potato latkes
For more gluten free recipes, click on this link to visit Flour Farm’s recipe page.
This recipe looks great. Have you tried freezing them pre made/not cooked? Looking to use up some potatoes we got and thought this looked like a great idea!
Christine! We have not tried to freeze the latkes before cooking them. Sounds like we need to give it a try! If you succeed, let us know. We eat them up as fast as we make them. -T & D