Gluten-Free Potato Latkes
By the Gluten Free Recipes team ·
Crispy on the outside and tender on the inside, these gluten-free potato latkes are a delightful savory treat. Infused with subtle onion and garlic notes, they offer a satisfying crunch perfect for any occasion.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including grated potatoes, onion, gluten-free all-purpose flour blend — and walks through 6 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Potato Latkes: When preparing this salads and sides recipe, to prevent cross-contamination with gluten, always use clean utensils and cutting boards. Ensure that all packaged ingredients, especially the gluten-free flour blend and any oils used for frying, are certified gluten-free and have not come into contact with gluten-containing products In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Potato Latkes: This recipe is gluten-free, relying on potatoes and a certified gluten-free flour blend instead of gluten-containing grains. Ensure all added ingredients are also certified gluten-free.
Ingredients
- 4 cups grated potatoes (about 2 large russet potatoes)
- 1 small onion, finely grated
- 2 tbsp gluten-free all-purpose flour blend
- 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
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
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
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
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
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
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
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
- Roast vegetables in a single layer with space between them — crowded pans steam instead of caramelize.
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