These 5-ingredients classic Gluten Free Latkes (potato pancakes) are the perfect easy Hanukkah latke recipe, paired perfectly with sour cream and applesauce! One batch takes on 30 minutes to make, and serve them at a Hanukkah party and your guests will love these perfect crispy potato pancakes.
These Hanukkah gluten free latkes are super crispy on the outside, and soft and pillowy on the inside. Everything is measured perfectly, so the latkes will have the perfect ratio of salt to potato! This recipe uses potato starch and eggs to bind the shredded potatoes and onions together.
If you're unfamiliar with latkes, think of them as a mashup between hash browns, potato-fritters and mashed potatoes. They're essentially all the good potato goodness in one crispy potato pancake! Latkes are traditionally served on the Jewish holiday of Hanukkah where it is customary to eat fried foods.
You can pair these delicious latkes with my Gluten-Free Sufganiyot (Donuts), making the perfect duo!
Why you'll love this recipe
These latkes are truly amazing! Here's why:
- Crispy & crunchy - When the shredded potatoes hit the oil in the pan, they become super crispy!
- Fried deliciousness - These latkes are fried in a neutral oil, making them super delicious and classic.
- Nostalgic - If you have ever been to a Hanukkah celebration, these latkes will make you feel comforted because they're just so delicious and perfect.
- Gluten free - Latkes are usually gluten free, but sometimes some recipes use a bit of flour to bind them. These latkes use potato starch & eggs to bind everything together.
- Perfect for any occasion - Although these latkes are classically made as a dish for Chanukkah, you can make them for any holiday or year round.
Jump to:
Ingredients
- Russet Potatoes - You can use all russet potatoes or a combination of russet and Yukon gold.
- Yellow onion - I add just a bit of onion to the latkes to give them extra flavor.
- Egg - Helps with binding the latkes together.
- Potato starch - Potato starch also helps to hold the latke mixture together.
- Salt - Salt is super important to ensure these latkes have flavor!
- Ground black pepper - A dash of pepper is always important.
- Canola oil or vegetable oil - Any neutral oil will work to fry the latkes, even avocado oil.
Find the full list of recipe ingredients and instructions in the recipe card found at the bottom of this post.
How to make classic potato latkes (gluten free)
Step one: Set up a large bowl with cold water. Peel the potatoes and place them in the cold water as you go, to prevent them from turning brown.
Step two: Shred the potatoes with a handheld box grater or using the grater attachment on a food processor. Shred the onion too.
Step three: Place the shredded potatoes and onion mixture into a cheesecloth and squeeze out any excess liquid into a large bowl. Discard the liquid and wipe the bowl with a paper towel.
Step four: Place the grated squeezed potatoes into the large bowl with the egg, potato starch, salt and pepper.
Step five: Mix the latke batter until well combined.
Step six: Heat oil in a non-stick or cast iron skillet until shimmering, over medium-high heat. Lower the heat to a medium flame to prevent splattering. Scoop ¼ cup of the potato latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan.
Step seven: Fry 3-4 latkes at a time to prevent overcrowding, cooking each latke for 2-3 minutes per side until golden and crispy.
Step eight: Transfer cooked latkes onto a paper towel lined pan to cool.
How to bake latkes in the oven
Although frying latkes is the ideal and classic way to make them, you can also bake them if you prefer a slightly healthier latke. Use avocado oil to keep these recipe on the healthy side!
Here are simple instructions on how to bake latkes in the oven:
- Take 9"x13" baking pan and fill it with ⅓ cup of oil.
- Place the pan in a 425°F oven and leave it for 10 minute until the oil is hot.
- Carefully take the pan out of the oven with oven mitts and set on the counter.
- Scoop ¼ cup of the latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, transfer the latke mixture to the pan. Lightly flatten with your palm so it becomes a round latke shape.
- Repeat the latke forming step until all the latkes are on the pan, leaving space between each latke.
- Bake the latkes for 15 minutes, then remove the pan from the oven and flip each latke and bake for an additional 10-12 minutes.
- Once fully cooked, remove the pan from the oven and transfer the latkes to a paper-towel lined pan or plate.
Expert tips
- Pre-plan to double the recipe in advance if you'd like to make more latkes since this recipe only makes 8-9 medium latkes.
- Weigh the potatoes - for a super accurate recipe, be sure to weight the potatoes so there the perfect potato-egg ratio.
- Squeeze out as much liquid possible from the potatoes to prevent the latkes from falling apart when frying.
- To check if the oil is hot enough, drop a tiny amount of latke batter into the pan and if it sizzles it's ready! If the mixture doesn't sizzle, wait a bit until it begins to sizzle. You can also use an instant read thermometer to check if the oil registers 370°F (188°C).
Recipe variations and substitutions
- Potato starch - If you don't have potato starch you can substitute it with a gluten free flour blend, such as Bob's Red Mill 1 to 1 Baking Flour.
- Egg - For a vegan option, you can substitute the egg with a vegan egg or even a flax egg should work!
- Add ½ teaspoon of a spice such as garam masala or cumin to give your latkes an elevated new flavor.
Latke topping ideas
Here are some creative latke topping ideas:
- Sour cream + Chives
- Applesauce
- Cream cheese + Lox + Pickled Onion + Capers
- Hummus + Pickled Onions + Sumac
- 3 Ingredient Blackberry Compote
- Hummus + Sumac
Recipe FAQS
They are nearly the same thing! Potato pancakes tend to have a mashed texture, while latkes are usually grated with a lace-like texture. But, many people use the words interchangeably, and call both the mashed textured version and the lace version Latkes!
The balance of sweetness from the applesauce pairs really nicely with the savory flavor of the latkes. Also the latkes are crispy while applesauce is mushy, making an amazing texture combination.
First, make sure that as you peel the potatoes that they're set in cold water until shredded. Second, mixing the shredded potatoes with the onions will slow down the oxidation browning process. Then, from the time you shred the potatoes you should work quickly.
Yes! The texture might change slightly but they will still be delicious. Substitute the egg with any egg substitute or a flax egg.
Unfortunately, I wouldn't recommend it. Sweet potato latkes require a different ratio of potato to eggs, so it wouldn't be a 1:1 substitute. I'd recommend finding a specific recipe for sweet potato latkes.
Storing & reheating
Latkes are best eaten right away, crispy and warm right after cooking (of course given a few minutes to cool).
You can keep the latkes in the fridge for 3-5 days stored in a sealed container or carefully placed into a ziplock.
To reheat the latkes from the fridge: Set them on a pan in a 375°F oven and bake for 10-15 minutes, or until warmed through.
You can freeze latkes in a freezer-safe container or ziplock bag for up to 3 months. Reheat in the oven on a pan at 375°F and bake for 15-20 minutes or until hot.
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Here are some delicious holiday recipes!
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Classic Gluten Free Latkes (Potato Pancakes)
Ingredients
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Instructions
- Fill a large bowl with cold water. Peel potatoes and place into the bowl of water as you go to prevent them from browning.
- If using a food processor: Once potatoes are peeled, cut them into large chunks so they fit into the food processor attachment. Use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld box grater to shred the potatoes. Then, shred in the onion as well.
- Place the shredded potato and onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid over a large bowl. Discard the liquid from the bowl, wipe it clean with a paper towel, and transfer to shredded potatoes/onion to the bowl.
- To the bowl of potatoes, add the egg, potato starch, salt and pepper. Mix until well combined.
- Prepare a plate or pan lined with 2 layers of paper towel for later. Set aside.
- Heat oil in a medium-large skillet with high sides (I love a non-stick or cast iron skillet), on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture -- if it starts to sizzle, you’re set! If using an instant read thermometer, the oil should register about 370°F (188°C).
- Lower the heat to a medium flame to prevent oil from splattering. Scoop the potato latke mixture into ¼ cup measuring cup and press down into the measuring cup to squeeze out any excess liquid (let excess liquid drain into the bowl or discard it). Place the latke mixture into the pan. Use a pancake spatula to lightly press down on the latke to flatten it very slightly. Only fry 3-4 latkes at a time to prevent overcrowding.
- Fry latkes for 2-3 minutes per side, until both sides are crispy and golden.
- Place each fried latke onto the prepared paper towel. Allow to cool 5-10 minutes before eating!
- Serve latkes with a bowl of sour cream & chopped chives and/or applesauce.
Test Kitchen Notes
- Ideally eat latkes right away for a perfect crispy texture.
- Storage: Store latkes in a container or ziplock in the fridge for up to 5 days.
- Reheating: Reheat refrigerated latkes on a pan lined with foil in a 375°F for 10-15 minutes until hot. Optionally, pray with oil oil cooking spray to help re-crisp the latkes!
- Freezing: Freeze latkes in a well sealed freezer-safe container or ziplock for up to 3 months. Reheat frozen on a foil pan at 375°F for 15-20 minutes, or until warmed through.
- Latke nutrition facts are based on if the full batch of latkes absorbs 10 tablespoons of the oil.
Candace Goodrich says
Great recipe. Made for a celiac friend. She was so happy!
Tsvetana says
Can you bake them in the oven instead of frying them?