Gluten-Free Latkes (Potato Pancakes)

Gluten-Free Latkes are creamy potato pancakes with a pan-fried crispy exterior. It's as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch. 

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Potatoes - I've used large Russet potatoes for these pancakes as Russets are high in starch needed for holding the pancakes together. You could use another high starch potato though such as Idahos. If you decide to grate them then Russet are the way to go as they make latkes crispier.
• Onion - You will need a small brown or yellow onion that's roughly chopped. Alternatively, fresh chopped green onions can be used instead. You'll need about 3-4 stalks.
• Eggs - Bring your eggs to room temperature before combining them with the potato mixture and flour for better incorporation. 
• Flour - I've used gluten-free flour to keep these pancakes gluten-free but you are welcome to use all-purpose flour instead of gluten doesn't bother you. The flour helps the batter to keep together so any good all-purpose gluten-free blend or simple ingredient such as rice flour will be fine.
• Seasonings - Salt, pepper, and garlic powder are the simple ingredients I use to make these latkes…you really don't need much else!
• Olive Oil - I used this but you can use any frying oil of your choice. Make sure that the oil selected has no distinct taste to it and has a high smoke point. While you could use butter instead, I find that it tends to brown too quickly when frying food in a skillet or pan, transferring a burnt taste to the food and possible dark marks too. 

Tips

• While latkes are traditionally made with grated potatoes, I've found that the food processor makes the task much easier as well as creates a smoother texture. 
• A great way to reduce mess is to place the freshly fried latkes on a cooling rack above a paper-lined baking pan to catch any drippings. 
• If you don't have a food processor you can use a hand-held grater to grate the potatoes and onions. It's a bit of a workout and won't yield as smooth texture as a food processor but it's still an option. 
• The key to getting crispy latkes is to remove as much excess liquid from the potato mixture as possible. You can use a kitchen towel, cheesecloth, or other finer strainer for this purpose. 
• If the latkes don't maintain a perfect shape, just use your spatula to gently reshape the edges.
• Little oil needed - We are not deep frying here and the method is similar to cooking pancakes where only just a little oil or butter is needed.
• Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.

Freezing And Storing Instructions

These gluten-free latkes are best enjoyed right away, but you can still store them for later.

• To Store. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels.
• To Freeze. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Serving Suggestions

Traditionally, latkes are enjoyed with sour cream or apple sauce.

Alternatively, we like to serve them with options like tzatziki, ranch dip, pumpkin jam, or with squash spread and pesto.

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