Best 3 Potato Latkes Jewish Potato Pancakes Gluten Free Recipes
Potato latkes, also known as Jewish potato pancakes, are a traditional dish commonly served during Hanukkah, the Jewish festival of lights. These crispy and savory pancakes are made from grated potatoes, onions, eggs, and matzo meal. They are typically pan-fried in oil and are often served with applesauce, sour cream, or smoked salmon. Potato latkes hold a special place in Jewish culture and are a delicious and festive way to celebrate the holiday. This article features three enticing potato latke recipes that cater to various dietary preferences:
* **Classic Potato Latkes:** This traditional recipe captures the essence of the classic potato latke. Simple and straightforward, these latkes are made with grated potatoes, onions, eggs, and matzo meal. They are pan-fried until golden brown and crispy and served with your favorite toppings.
* **Gluten-Free Potato Latkes:** For those with gluten sensitivities or allergies, this gluten-free version of potato latkes is a delightful alternative. Instead of matzo meal, this recipe uses a combination of almond flour and tapioca starch, resulting in crispy and flavorful latkes that maintain the traditional taste and texture.
* **Sweet Potato Latkes:** For a unique and colorful twist, these sweet potato latkes add a vibrant hue and natural sweetness to the classic dish. A blend of grated sweet potatoes, regular potatoes, onions, and eggs creates a delightful balance of flavors. These latkes are also gluten-free, making them a versatile option for diverse dietary needs.
Each recipe includes detailed instructions, cooking times, and helpful tips to ensure perfect results. Whether you prefer classic, gluten-free, or sweet potato latkes, these recipes provide delicious options to celebrate Hanukkah or enjoy as a comforting and tasty side dish any time of the year.
GLUTEN FREE CLASSIC POTATO LATKES
These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe, but are made without any refined white flour.
Provided by Lexi
Categories Hanukkah
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Peel and grate the potatoes (you can use a food processor or grate by hand, see note) then place in a bowl of cold water and set aside.
- Peel and grate the onions.
- Add both grated mixture to a fine mesh strainer lined with a cheese cloth if you have, and strain as much excess water out as possible.
- Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
- Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
- Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
- Once oil is hot, make patties out of the potato mixture (squeeze out even more excess liquid as you make patties) and pan-fry until brown on both sides. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
- Serve with applesauce or sour cream and enjoy!
Nutrition Facts : ServingSize 2 potato latkes, Calories 159 calories, Sugar 2.5g, Sodium 400mg, Fat 6.1g, SaturatedFat 1g, Carbohydrate 23.1g, Fiber 3.6g, Protein 4.1g, Cholesterol 33mg
POTATO LATKES (JEWISH POTATO PANCAKES) - GLUTEN-FREE
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
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.
GLUTEN-FREE POTATO LATKES
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
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
Tips:
- Use a large bowl to mix the ingredients so there's plenty of room to stir.
- Grate the potatoes using the large holes of a box grater, which produces a fluffy texture.
- Drain the grated potatoes well to remove excess moisture, which prevents the latkes from becoming soggy.
- Combine the grated potatoes with grated onion, eggs, matzo meal, salt, and pepper in a large bowl.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
- Drop the potato mixture by rounded tablespoons into the hot oil and flatten them slightly with a spatula.
- Cook the latkes for 2-3 minutes per side, or until golden brown and crispy.
- Serve the latkes hot with sour cream, applesauce, or your favorite dipping sauce.
Conclusion:
Potato latkes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With simple ingredients and a few easy steps, you can make these crispy and flavorful pancakes at home. Experiment with different toppings and sides to create your own unique latkes recipe. Whether you're celebrating Hanukkah or just looking for a tasty treat, potato latkes are sure to please everyone at the table.
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