Gluten-Free Potato Latkes

Ingredients

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• 4 cups grated potatoes (about 2 large russet potatoes)
• 1 small onion, finely grated
• 2 tbsp gluten-free all-purpose flour blend Shop
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4-6 tbsp vegetable oil or other high-heat oil, for frying

Instructions

1. 1 Begin by preparing the potatoes and onion. Grate the potatoes and the small onion using the large holes of a box grater. Immediately transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy latkes.
2. 2 In a medium bowl, combine the squeezed grated potatoes and onion with the gluten-free all-purpose flour blend, lightly beaten egg, minced garlic, salt, and black pepper. Mix everything together gently until just combined, being careful not to overmix.
3. 3 Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2-3 minutes. The oil should be hot enough that a small drop of batter sizzles immediately.
4. 4 Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening each one slightly with the back of your spoon to form thin patties. Do not overcrowd the pan; fry in batches, about 3-4 latkes at a time, to ensure even cooking and crisping.
5. 5 Fry the latkes for about 4-5 minutes per side, or until they are deeply golden brown and crispy. Use a spatula to carefully flip them, and adjust the heat as needed to prevent burning. Once golden, remove the latkes from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil.
6. 6 Serve the gluten-free potato latkes immediately while they are hot and crispy. They are traditionally served with applesauce or sour cream, but are also delicious on their own.

Nutrition (per serving)

Tips & Notes

• Squeeze the grated potato and onion very dry in a towel, as step 1 says. Wet latkes splatter and turn soggy.
• Work quickly once the potatoes are grated, or they turn gray.
• Drain the latkes on a wire rack instead of paper towels to keep the bottoms crisp.

Common questions