Gluten Free Potato Latkes

Learn how to make delicious potato latkes. They’re the best!

When I was a little girl, my mother traditionally made potato latkes during Chanukah. Frying them in oil commemorated the oil God miraculously provided that burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Certainly, potato latkes are delicious any time of year.

I use russet potatoes because they are the most starchy and best type for frying. Indeed, my recipe for gluten free potato latkes is so good they’ll be gone in minutes.

First things first: grate the potatoes in your food processor. Transfer potatoes to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture. Set in a large bowl to allow starch to sink to the bottom. After about 10 minutes, carefully pour liquid from the bowl, reserving milky residue.

Now, mix eggs, potato starch, salt and pepper into the milky residue. Add drained potatoes and onion and toss until evenly coated.

Then heat oil over medium high heat. Drop heaping tablespoonfuls of potato mixture into the pan and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook about 2 more minutes. Drain on paper towels. Repeat with the remaining potato mixture. Keep latkes warm on a baking pan in the warm oven.

I use two frying pans to save time!

When you’re ready to serve, top with velvety brown gravy, savory sour cream or sweet apple sauce.

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Gluten Free Potato Latkes

Learn how to make delicious potato latkes. They're the best!

Course Appetizer, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 -6

Author Barbara | Gluten Free Homestead

Ingredients

• 4 large Russet Potatoes about 2 lbs.
• 1/4 cup potato starch
• 2 eggs
• 1 onion chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil for frying

Instructions

• Preheat oven to 250℉
• Grate the potatoes in your food processor. Transfer potatoes to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture. Set in a large bowl to allow starch to sink to the bottom. After about 10 minutes, carefully pour liquid from the bowl, reserving milky residue.
• Mix eggs, potato starch, salt, and pepper into the milky residue. Add drained potatoes and onion and toss until evenly coated.
• Heat oil over medium-high heat.Be careful not to let the oil smoke. Drop heaping tablespoonfuls of potato mixture into the pan and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook about 2 more minutes. Drain on paper towels. Repeat with the remaining potato mixture. Keep latkes warm on a baking pan in the warm oven.
• Top with velvety brown gravy, savory sour cream or sweet apple sauce.

Your turn

What traditional holiday recipes have been passed down to you? Please let me know in a comment below (comments are awesome) 😊.