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The Yummy Bowl » Recipes » Potato

Gluten-Free Latkes (Potato Pancakes)

Apr 22, 2022 · Last updated: May 4, 2024 by Julia · 12 Comments · this post may contain affiliate links

Jump to Recipe
stack of gluten free 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. 

gluten free potato pancakes on a plate with sour cream
Jump To
  • Gluten Free Latkes Recipe
  • Ingredients
  • How To Make Latkes
  • Recipe Troubleshoot
  • Tips
  • Freezing And Storing Instructions
  • Serving Suggestions
  • Common Readers Questions
  • More Recipes You'll love
  • Recipe Card
  • More Potato Favorites
  • Comments

Gluten Free Latkes Recipe

While traditional latkes have been around for quite some time as part of Jewish cuisine, I’ve made a few recipe tweaks, creating a gluten-free and ultra-smooth potato pancake that’s going to have you coming back for more in no time! Everything comes together in one bowl!

stack of gluten free potato pancakes with sour cream

If you like recipes with potatoes be sure to check out my other recipes such as Homemade Parmesan Truffle Fries, Mashed Cauliflower and Potatoes, or simply type the word ''potato'' into the search bar.

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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. 
ingredients for potato latkes

How To Make Latkes

Add chopped potatoes and onions to the food processor. Pulse until smooth or leave a few chunks here and there.

It is totally up to you which texture you'd like in the end. Alternatively, you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).

potato latkes batter in a food processor

Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheesecloth) and squeeze all of the liquid into a large bowl.

potato pancakes batter in a mesh strainer

Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.

starch from strained potato mixture for pancakes

Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.

potato pancakes batter before cooking

In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan.

Try a test latke first. I will always create a small latke first to assess and adjust the seasonings, mainly salt, if needed. This step is crucial!

Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until crispy and golden brown.

Don’t overcrowd the pan, you’ll need to do it in batches. 

Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.

three potato pancakes cookign in pan with oil

Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture.

📋 PRO TIP: To avoid soggy latkes keep the cooked pancakes separate from each other either on a large platter or with some parchment paper and kitchen paper in between.

Traditional potato latkes are served with fresh herbs, sour cream or apple sauce. Any favorite sauce that you'd use for french fries will work too!

gluten free potato pancakes on a plate with sour cream

Recipe Troubleshoot

My Potato Latkes Are Breaking/Falling Apart!

If the latkes are falling apart as you make them, first, handle them gently. They might hold together in the pan. However, if they're not holding at all, you may require a bit more flour or egg to bind your potato latkes, indicating they might be too wet. Ensure thorough squeezing to remove excess moisture.

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.

Common Readers Questions

What are latkes?

A latke is a potato pancake that’s traditional to Jewish cuisine, usually made as part of the festivities for Hanukkah. 
While I’ve made these latkes with potato and onion, other versions include ingredients such as cheese and even zucchini.

What’s the difference between latkes and hash browns?

While latkes and hash browns certainly seem similar, hash browns are typically made with fewer ingredients - potatoes and onion. Latkes, on the other hand, include a batter-like mixture that can be likened to pancakes or fritters.

What is the best type of potato for latkes?

Russet potatoes are by far the best type of potato for latkes due to the high starch content of these potatoes which helps to keep the pancakes from falling apart. 
Feel free to read about different potato types over HERE.
Other high starch potatoes include Idahos, good all-purpose Yukon gold potatoes, and even sweet potatoes!

Do you have to peel potatoes for latkes?

Just like with mashed potatoes, you can leave the skin on too.
If you decide to leave the skins on, ensure you wash and scrub the potatoes thoroughly.

Can potato latkes be made in advance?

Possible! You can fry the latkes a day or two in advance, arrange them on baking sheets in a single layer, and later reheat them either in the oven or on the stove in some oil when you're ready to serve. They are most enjoyable when hot and crispy!

gluten free potato pancakes on a plate with sour cream

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Recipe Card

stack of gluten free potato pancakes with sour cream

Gluten-Free Latkes (Potato Pancakes)

Julia
Gluten Free Latkes are delicious creamy on the inside 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.
5 from 9 votes
Print SaveSaved! Pin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 8 pancakes
Calories 116 kcal

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INGREDIENTS
  

For Gluten free Latkes

  • 4 large Russet potatoes, roughly chopped
  • 1 small brown onion, roughly chopped
  • 2 large eggs
  • ¼ cup gluten free flour
  • ¼ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • Cooking oil for frying

For serving

  • Herbs, Green onion, Dill, Parsley
  • Sour cream

INSTRUCTIONS
 

  • In a food processor add chopped potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).
  • Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheese cloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.
  • Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.
  • In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.
  • Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.
  • Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen pape in between.
  • Traditional potato latkes are served with fresh herbs and sour cream. Any favorite sauce that you'd use for french fries will work too!

VIDEO

NOTES

  • Oil - I generally use oils with high smoke points such as grapeseed or avocado oil.
  • Little oil needed - We are not deep frying here and the method is similar to cooking the 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.
  • Storing instructions. These gluten-free latkes are best enjoyed right away. 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. 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.

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NUTRITION

Calories: 116kcalCarbohydrates: 23gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 23mgPotassium: 485mgFiber: 3gSugar: 2gVitamin A: 62IUVitamin C: 22mgCalcium: 25mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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Reader Interactions

Comments

  1. veenaazmanov

    February 02, 2024 at 4:51 pm

    5 stars
    Cant wait to give this a try. Potatoes are our family favorite snack too. I love such option for any time snacking.

    Reply
    • Julia | The Yummy Bowl

      February 03, 2024 at 3:48 pm

      glad you liked it! thank you!

      Reply
  2. Gianne

    February 02, 2024 at 4:45 pm

    5 stars
    They were crispy on the outside and soft on the inside, just like traditional potato pancakes. The flavor was fantastic and I couldn't even tell they were gluten-free.

    Reply
    • Julia | The Yummy Bowl

      February 03, 2024 at 3:48 pm

      thank you!!!

      Reply
    • Rose

      February 03, 2025 at 5:10 pm

      Hi Gianna! I was wondering what kind of gluten free flour you used. I try to do as much gluten free foods for my Son whom is on the autism spectrum. Thank you!

      Reply
  3. Neha

    February 02, 2024 at 3:58 pm

    5 stars
    These were the best potato pancakes that I made for breakfast! So crisp and easy to make!

    Reply
    • Julia | The Yummy Bowl

      February 03, 2024 at 3:48 pm

      thank you!

      Reply
  4. Sara Welch

    February 02, 2024 at 2:27 pm

    5 stars
    Enjoyed these for breakfast this morning and started my day off right! Light, crispy and delicious; easily, a new favorite recipe!

    Reply
    • Julia | The Yummy Bowl

      February 02, 2024 at 3:42 pm

      these are our favorite! Thank you Sara!

      Reply
  5. Justine

    February 02, 2024 at 1:18 pm

    5 stars
    I loved these! They were absolutely delicious - I might start making them more often, what an easy recipe!

    Reply
    • Julia | The Yummy Bowl

      February 02, 2024 at 3:42 pm

      thank you Justine, they are addictive!

      Reply
  6. Julia

    October 30, 2022 at 1:49 pm

    5 stars
    Delicious potato pancakes made in blender in just minutes!

    Reply
5 from 9 votes (3 ratings without comment)

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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