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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- 4 large Russet Potatoes (about 2 lbs.)
- ¼ cup potato starch
- 2 eggs
- 1 onion, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup olive oil, for frying
- 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.
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Peggy Nolan says
Oh my gosh! these look so yummy!!
Peggy from UBC
Barbara says
Hey Peggy, So glad you stopped by. Hope you’ll give this a go.
Jewel Williams says
Thank you for this recipe! I have had a taste for potatoes and wanted something than a boiled one. This is on the list for dinner this week.
Barbara says
Thanks. I hope you love them.
Amar Naik says
thanks for sharing such a yummy recipe. the colors in the photo makes me hungry 🙂
Barbara says
Thank you for complimenting the pictures. That is so kind.
Raia Torn says
Nice! My kids can’t wait for Hanukkah! I’ll have to give these a try!
Barbara says
Terrific! Chanukah comes so early this year. Enjoy.
Barbara Boser says
Thanks for sharing this gluten-free recipe, I will have to make these soon!
Barbara says
You’re welcome. Thanks for visiting, Barbara.
Marianne @ Ragdoll Kitchen says
These look really scrumptious! Hope to try them soon 🙂
Barbara says
Thanks. So glad you stopped by.