Classic Gluten Free Latkes (Potato Pancakes)
These 5-ingredients classic Gluten Free Latkes (potato pancakes) are the perfect easy & delicious Hanukkah latke recipe made in only 30 minutes, paired perfectly with sour cream and applesauce!
Servings: 8 medium latkes
Calories: 241kcal
Ingredients
For the Latkes:
- 1 ½ pounds russet potatoes approx. 3 to 4 medium potatoes or 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, vegetable oil or other neutral oil such as avocado oil
- Sour cream and chives optional, as a topping
- Applesauce optional, as a topping
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.
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.
Nutrition
Serving: 1Serving | Calories: 241kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 378mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg