Best 4 Gluten Free Potato Latkes Recipes

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Crispy, golden-brown potato latkes are a traditional Hanukkah dish that can be enjoyed by people of all dietary restrictions with this gluten-free version. These delicious pancakes are made with grated potatoes, onions, eggs, and matzo meal, and are fried until perfectly crispy. Serve them with your favorite toppings, such as applesauce, sour cream, or guacamole.

This article includes several variations of the classic potato latke recipe, so you can find the perfect one to suit your taste. For a vegan option, try the Sweet Potato and Zucchini Latkes, made with grated sweet potato, zucchini, and garbanzo bean flour. Or, for a unique twist, try the Beet and Goat Cheese Latkes, which are made with grated beets, goat cheese, and almond flour. No matter which recipe you choose, you're sure to enjoy these delicious and festive potato latkes.

Let's cook with our recipes!

POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE



Potato Latkes (Jewish Potato Pancakes) - Gluten-Free image

A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour.

Provided by Whats Cooking

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 lbs russet potatoes
1 large onion, peeled
2 teaspoons salt
1 tablespoon white pepper
1 cup gluten-free rice flour mix
3 eggs, beaten
olive oil (for frying)

Steps:

  • Preheat oven to 200 degrees or "warm" setting.
  • Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
  • Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
  • Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
  • Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
  • Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
  • Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.

CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE



Celery Root and Potato Pancakes / Latkes - Gluten-Free image

This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

Provided by Whats Cooking

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

4 large russet potatoes
1 large celery root (approximately 3/4 lb)
1 1/2 large onions
2 garlic cloves
2 teaspoons salt
1 tablespoon ground black pepper
3 eggs, beaten
1 cup gluten-free flour (rice flour based mix) or 3/4 cup matzo meal
olive oil (for frying)

Steps:

  • Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
  • Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
  • Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
  • Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
  • Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
  • Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
  • Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.

Nutrition Facts : Calories 184.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 620, Carbohydrate 36, Fiber 4.7, Sugar 2.8, Protein 6.5

GLUTEN-FREE POTATO LATKES



Gluten-Free Potato Latkes image

Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes about 20

Number Of Ingredients 7

2 1/2 pounds russet potatoes, peeled
1 medium yellow onion
Coarse salt
3 large eggs
1/2 cup potato starch
1/2 teaspoon baking powder
1 cup vegetable oil

Steps:

  • On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
  • In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.

Nutrition Facts : Calories 107 g, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g

GLUTEN FREE POTATO LATKES



GLUTEN FREE POTATO LATKES image

Categories     Potato     Side     Fry     Hanukkah     Wheat/Gluten-Free

Yield 4

Number Of Ingredients 7

3 large starchy baking potatoes
1/2 small to medium sweet onion, minced
1/2 to 2/3 cup all-purpose gluten-free flour blend, as needed
2 large organic free-range eggs, beaten
1/2 teaspoon sea salt, to taste
A pinch of nutmeg, to taste
Peanut, Canola, or high heat safflower oil, for frying

Steps:

  • Grate the potatoes by hand or in a food processor (follow the manufacturer's instructions for grating potatoes and vegetables). Press the grated potatoes between clean paper towels, or tea towels, to extract the moisture. In a large bowl, combine the grated potatoes with the onions and gluten-free flour such as rice flour. Add the beaten eggs, sea salt and pepper. Stir well. Add more flour or liquid as you go, if you need to. Heat a good inch and a half of peanut oil or safflower oil in a deep sided skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula. Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke. Remove the latkes with a slotted spatula and place on paper towels, to drain. Keep the drained latkes warm in a hot oven until all the latkes are ready to serve. Try to work fast, as latkes are definitely best hot from the pan. Serve the latkes immediately with homemade applesauce or sour cream. Read more: http://glutenfreegoddess.blogspot.com/2006/12/karinas-latkes-and-applesauce.html#ixzz3M6JE9ykX

Tips:

  • Ensure your potatoes are refrigerated before using them. This helps enhance their crispy texture.
  • Grate the potatoes finely. Coarser pieces will not cook completely.
  • Firmly drain the grated potatoes. Excess moisture can make the latkes soggy.
  • Add seasonings gradually and taste as you go. This helps you achieve the desired flavor balance.
  • When pan-frying, make sure the oil is hot enough before adding the latkes. This aids in achieving a crispy exterior.
  • Use a wide spatula to flip the latkes gently. This minimizes the risk of breaking them.
  • Place the cooked latkes on paper towels to remove excess oil.
  • Garnish with your preferred toppings before serving. This could be anything from sour cream to applesauce.
  • Conclusion:

    These delectable gluten-free potato latkes offer a perfect blend of crispiness and tenderness. They are the perfect addition to any brunch, lunch, or dinner table. Feel free to experiment with various fillings and toppings to suit your preferences. Whether you prefer traditional flavors or like to add a creative twist, these latkes are sure to impress your taste buds. So gather your ingredients, follow these recipes, and enjoy this delightful gluten-free treat!

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