While potato latkes are traditionally served during Hanukkah, they’re great food any day for anyone who eats potatoes.
Most potato latke recipes include flour. To make them gluten free, I used rice flour and starchy russet potatoes to help them hold together.
Yield:
Potato Latkes
Ingredients
- 1 1/2 pounds russet potatoes
- 1/3 cup finely chopped onion
- 2 Tablespoons rice flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- coconut or other oil for frying
Instructions
- Peel and grate the potatoes or shred with a food processor.
- Place the shredded potatoes in the middle of a large piece of cheese cloth or cotton dish towel. Pull the cheese cloth up around the potatoes, then squeeze while holding it over a bowl. Remove as much liquid as possible.
- In a mixing bowl stir together the potatoes, onion, flour, eggs, salt, and pepper.
- Cover the bottom of an electric skillet with vegetable oil. Set the temperature to 375°. Allow the oil to get hot.
- Using a large serving spoon, scoop up some potato mixture and gently place it in the skillet. Then use the back of the spoon to flatten it into a pancake. Repeat.
- Cook each side until golden brown, about 3 minutes.
- Place the cooked pancakes on a plate lined with a paper towel.
- Serve with applesauce and/or sour cream.
Great recipe! This is the same I have made off and on for years after finding it in the newspaper or somewhere and it is tasty! I like them with sour cream. There is also a good latke recipe with 1/2 shredded sweet potatoes and 1/2 shredded zucchini for the potato part, and same recipe for the onions, flour and eggs – very rich tasting, but good.
I like the sweet potato and zucchini idea! I’ll have to give that a try. Thanks, Terri.
Hi Linda,I’ve been wanting to make dutch crochettes which uses wheat flour for thickener,would you be able to give me advice how to go about this?
How would you make these with no egg?
I’m sorry, I don’t have experience with egg substitutes.
Awesome recipe!! Made mine with blue potatoes, just because that is what we grow! Super good!!
I bet those are pretty!
I used this same recipe (with regular flour) for many years and can’t wait to try your gluten free version. The old one is from Joy of Cooking. Do you think it could be done with corn starch instead of rice flour?
Second question. I seem to remember seeing curry on the gluten list. Is that correct and, if so, have you found a gluten free version?
Third question. Have you found a gluten free bullion or concentrated stock substitute?
Thank you for all your wonderful recipes and helpful information.
Cornstarch might work. It’s worth a try. Curry is gluten free. Gluten is in wheat, rye and barley. Individual spices only contain the spice and are gluten free. Spice mixes can have other added ingredients and may not be gf. I have used Herb Ox bouillon. It is labeled as gluten-free. There are probably others but I don’t know off hand.
I made these with cornstarch and it worked well. I made extra and we put some leftovers in the freezer. Thank you for getting me to redo this old favorite!
Goya brand bouillon in little envelopes is gluten free according to their website. Some is not dairy free, has whey powder in it I am dairy sensitive so take lactaid pills when I use it.
How do you think it would go with coconut as a substitute flour?
Gosh, I’m not really sure. Coconut flour can be so different to work with. You’ll just have to experiment and let me know how it goes!
I didnt know we had coconut flour? I have to buy it. 🙂 Do you recommendvthe Potatoes Latkes for breakfast, lunch or dinner?
I can’t wait to try this recipe! We usually have latkes at least once during Passover & Succot. Now I’m thinking these would be great for out Sabbath get together. We always have breakfast and my sis and I are gluten free.
And can’t wait to try the sweet potato and zucchini version!!
I make potato cakes all the time with no eggs. Since I am allergic as so many others are, I have found ways to make thing “stick together without the use of eggs! Using tapioca flour or cornstarch will work. Just put enough in little by little stirring until it starts to adhere. It works for me.
Rice flour was the right idea! I used superfine rice flour. Perfect and much better than potato starch. Thanks for the suggestion.