Learn how to make delicious gluten free 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.

With a subtle nutty flavor from grated potatoes and onions, these golden shallow-fried potato patties are irresistibly crispy on the outside with lace-like edges and delightfully tender and tasty on the inside.

Certainly, you can enjoy the deliciousness of potato latkes throughout the year.

Potato latkes are quite versatile and can enhance a variety of gluten free main dishes.

For a comforting and satisfying meal, pair them with options like Slow Cooker Beef Brisket or delicious Orange Herb-Roasted Chicken. They also complement fish dishes beautifully, such as The Best Broiled Salmon.

At breakfast or brunch, latkes can be served alongside eggs in various styles, including scrambled, or with a delicious Broccoli Frittata.

Additionally, they make a great side for grilled meats, like my juicy Bacon Cheese Burger With Caramelized Onions And Peppers.

Consider serving your crispy potato latkes alongside one of the delightful options from my complete vegetable and salad collection—such as the savory roasted Bacon Wrapped Asparagus or the beautifully nutritious Pomegranate Spinach Salad for a hearty and well-rounded meal.

Potato latkes, akin to potato fritters or potato pancakes, offer a delightful crunch and savory flavor that can make mealtime truly enjoyable.

This recipe for gluten-free potato latkes is so irresistible that they’ll be eagerly devoured within minutes!

Here’s what you’ll need.

Ingredients

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potato starch is used as a binder and to enhance the texture. It helps in absorbing excess moisture from the potatoes, aiding in achieving a crispy exterior.
Russet Potatoes have a high starch content and are the best for frying.
Eggs act as a binding agent, helping to hold the latke mixture together. They provide structure to the mixture during frying.
Onion adds flavor and aroma to the latkes. The chopped onion releases moisture during cooking, contributing to the overall texture and taste of the dish.
Salt and Pepper are the seasonings that enhance the flavor of the latkes. Salt also helps to draw out moisture from the potatoes, contributing to crispiness.
Avocado Oil for Frying is a high smoke point oil. It ensures the latkes cook evenly and achieve a golden-brown, crispy exterior without imparting a strong flavor to the dish.

Ready to make potato pancakes? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

First things first: peel and then grate the potatoes in your food processor.

I always remove potato skins since reading that potentially toxic glycoalkaloids which repel pests are concentrated in the skin of the potato.

If you don’t have a food processor, you can grate your potatoes by hand on the big round holes of your cheese grater (aka box grater).

Transfer potatoes to a cheesecloth and twist cheesecloth into a pouch. Squeeze out the moisture so that your latkes won’t be soggy.

Set in a large bowl to allow starch to sink to the bottom. After about 10 minutes, carefully pour liquid from the bowl, reserving the 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. Avoid overcrowding the pan which can lead to steaming instead of browning.

Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; carefully flip and cook about 2 more minutes. (Hint: use two spatulas or a spatula and a fork, to flip so that the oil doesn’t splatter).

Drain on a plate lined with 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!

What is traditionally served with latkes?

When you’re ready to serve, top with Velvety Brown Gravy, savory sour cream or sweet Apple Sauce.

Pro tips and recipe notes

- 1. Is there a substitute for potato starch in this recipe? Yes. You can use gluten free all purpose flour instead of potato starch. Flours like rice flour or coconut flour will not work as well.
  2. Can I make potato latkes in an air fryer? Absolutely! Preheat the air fryer, arrange the latkes in a single layer, and cook at 375°F (190°C) for about 10-12 minutes, flipping halfway.
  3. Can I add extra ingredients for flavor? Certainly! Experiment with garlic or herbs to add extra layers of flavor to your potato latkes.
  4. How can I store leftovers? Place your leftover potato pancakes in a sealed container (with paper towels to soak up extra oil) and store them in the refrigerator for 2-3 days.
  5. Can I freeze potato latkes? Yes, you can freeze them after frying. Reheat in the oven for a few minutes to restore crispiness.

There you go. Delicious gluten free potato latkes. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More fun potato recipes

Roasted Potatoes – What is it about roasted potatoes that makes them utterly irresistible? These are the easiest and best roasted potatoes: crispy on the outside and fluffy inside.

Irish Nachos – This recipe features crispy, seasoned potato slices drowned in cheese and bacon. Easy to make, irresistible to taste!

Parmesan Baked Sweet Potatoes – These sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top.

3 Simple Tips On How To Make A Healthier Potato Salad – Potato salad trick! Follow these tips to reduce the Glycemic Index of your potatoes and then toss them with an avocado mayonnaise dressing for a potato salad that will be healthier for everyone.

Oven Baked Curly Cheese Fries – These are a healthier alternative to traditional deep-fried fries, featuring spiral-cut potatoes baked to golden perfection and topped with melted cheese.

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