We're elevating Latkes today with these over-the-top gluten free Potato Latkes with Parsley-Cilantro & Walnut Gremolata, everyone will love!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
Who doesn't love a delicious, fried and crispy Latke during the Hanukkah holiday with a dollop of sour cream?! These Latkes are just those but a bit elevated, made mini and with a Gremolata topped vegan sour cream, to satiate all your Hanukkah cravings!
Once of the most important parts when making a Latke is squeezing out the excess liquid from the shredded potatoes but mixing it the rest of the ingredients. Squeezing out the liquid will yield in a Latke that holds together better and doesn't fall apart. But, there is a downside to squeezing out that potato liquid, you loose the natural potato starch with it.
This is why I've brought in our helpful friends today at Bob's Red Mill, who create Potato Starch, so we can add it right back to the latke mixture to help give it stability and hold together! The Bob's Red Mill Potato Starch helps give structure back to the Latke that was lost when the liquid was squeezed out from the potatoes. This is a win win! Less liquidly latkes and more starch!
Jump to:
- We're elevating Latkes today with these over-the-top gluten free Potato Latkes with Parsley-Cilantro & Walnut Gremolata, everyone will love!
- WHAT YOU'LL NEED FOR THIS RECIPE
- HOW TO MAKE LATKES
- QUESTIONS YOU MAY HAVE
- MORE RECIPES YOU'LL LOVE
- Potato Latkes with Parsley-Cilantro Walnut Gremolata
- Questions & Reviews
WHAT YOU'LL NEED FOR THIS RECIPE
For the Latkes:
- Russet Potatoes
- Yellow onion
- Egg
- Bob's Red Mill Potato starch
- Salt
- Ground black pepper
- Canola oil or vegetable oil
For the Parsley-Cilantro & Walnut Gremolata:
- Fresh parsley
- Cilantro
- Garlic cloves
- Miso paste
- Lemon zest
- Walnuts
- Sea salt
- Ground black pepper
- Red pepper flakes
- Olive oil
- Vegan sour cream
HOW TO MAKE LATKES
Latkes are made in a few simple steps and require little effort, but a lot of frying.
*Be sure to preplan doubling your recipe in advance if you'd like to make more latkes. This recipes makes 8-10 small latkes, so feel free to double, triple, or quadruple the recipe.
- Start by peeling your potatoes and placing them into a bowl of cold water so they don't turn brown. Cut your onion into quarters as well.
- Shred the potatoes and onions in a food processor or with a handheld grater.
- Place shredded potatoes into a towel and wring out any excess liquid so you don't have soggy Latkes. You will also loose the natural starches of the potatoes in this process, but don't worry, we'll be adding potato starch soon!
- Place the dry shredded potatoes/onion into a bowl and add the egg, potato starch, salt and pepper. Mix until well combined. I recommend using your hands to get everything fully incorporated.
- Begin to fry your latkes in heated oil, cooking each latke for about 2 minutes on each side. Don't overcrowd the pan! Only cook 3-4 latkes at a time in a large pan.
- Place cooked latkes onto paper towel to drain any excess oil. They are ready to eat!
But don't forget about the Parsley-Cilantro and Walnut Gremolata over Vegan Sour Cream!
- Pulse all ingredients (parsley, cilantro, garlic, miso, lemon zest, walnuts, salt pepper, red pepper flakes and olive oil) in a food processor (without the vegan sour cream).
- Mix in 1-2 tablespoons more olive oil if necessary.
- Spread the vegan sour cream onto a dish and top with the blended Parsley-Cilantro & Walnut Gremolata. Decorate with the fried latkes. Enjoy!
QUESTIONS YOU MAY HAVE
Absolutely! Feel free to double, triple or quadruple this recipe as you like.
For sure! Go for it.
Latkes are fried potato pancakes with are traditionally enjoyed on the Holiday of Hanukkah.
MORE RECIPES YOU'LL LOVE
Here are some delicious recipes you may love for Hanukkah this year!
- Gluten-Free Sufganiyot (Donuts)
- Salmon Quinoa Caesar Salad
- Gluten Free Chocolate Cake
- Gluten Free Green Bean Casserole
Potato Latkes with Parsley-Cilantro Walnut Gremolata
Ingredients
For the Latkes:
- 1 ½ pounds russet approx. 3 to 4 medium potatoes, 2-3 large potatoes
- ½ medium yellow onion peeled and quartered
- 1 large egg
- 2 tablespoons potato starch
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper optional
- 1 cup canola oil or vegetable oil
For the Parsley-Cilantro & Walnut Gremolata:
- 1 cup fresh parsley stems removed
- 1 cup packed fresh cilantro stems removed
- 2 garlic cloves roughly chopped
- 1 teaspoon miso paste
- Zest of 1 lemon
- ¼ cup walnuts toasted in the oven for 5 min
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup olive oil
- Vegan Sour cream
Instructions
Make the Latkes:
- Peel potatoes and place into a large bowl filled with cold water. This will prevent potatoes from turning brown while the others are being peeled.
- Once potatoes are peeled, use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion as well.
- Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.
- Place the dry, shredded potatoes & onion into a bowl and add the egg, potato starch, salt and pepper. Mix until well combined.
- Heat oil in a medium-large skillet with high sides, 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!
- Lower the heat to a medium flame to prevent oil from 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. Only fry 3-4 latkes at a time to prevent overcrowding.
- Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.
- Drain latkes onto a paper towel lined plate or baking sheet.
- To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.
Make the Parsley-Cilantro & Walnut Gremolata:
- Pulse all ingredients in a food processor (without the vegan sour cream).
- Mix in 1-2 tablespoons more olive oil if necessary.
- Spread the vegan sour cream onto a dish and top with the blended Parsley-Cilantro & Walnut Gremolata. Decorate with the fried latkes. Enjoy!
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