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.
- 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