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.
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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!
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.
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).
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.
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.
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.
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!
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
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.
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.
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!
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.
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!
Recipe Card
Gluten-Free Latkes (Potato Pancakes)
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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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
veenaazmanov
Cant wait to give this a try. Potatoes are our family favorite snack too. I love such option for any time snacking.
Julia | The Yummy Bowl
glad you liked it! thank you!
Gianne
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.
Julia | The Yummy Bowl
thank you!!!
Rose
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!
Neha
These were the best potato pancakes that I made for breakfast! So crisp and easy to make!
Julia | The Yummy Bowl
thank you!
Sara Welch
Enjoyed these for breakfast this morning and started my day off right! Light, crispy and delicious; easily, a new favorite recipe!
Julia | The Yummy Bowl
these are our favorite! Thank you Sara!
Justine
I loved these! They were absolutely delicious - I might start making them more often, what an easy recipe!
Julia | The Yummy Bowl
thank you Justine, they are addictive!
Julia
Delicious potato pancakes made in blender in just minutes!