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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.
Gluten-Free Potato Latke Recipe
There is almost nothing better than a crispy classic potato latke on Hanukkah. Whether you serve it with sour cream, applesauce, or just munch on them on their own, latkes are one of those foods that can’t not be good! It’s Jewish comfort food to us, and you can bet your house will smell delicious!
These gluten free potato latkes are just like the traditional ones my grandma (we call her nanny) would make, but instead of using all-purpose flour, we’re using arrowroot flour to keep them gluten-free! But don’t worry, nobody will notice the difference! They’re ultra-flavorful, perfectly crisp, and absolutely delicious!
What are Potato Latkes?
Latkes are pan-fried, crispy potato pancakes made with potatoes, onion, garlic, flour, and seasonings. They are traditionally served during Hanukkah but are also a delicious addition to any meal!
Ingredients Needed
Here is an overview of the ingredients we use in this recipe (the full recipe and amounts are listed below in the recipe):
- Potatoes: I recommend using Russet potatoes.
- Onion: it adds to that great flavor!
- Garlic: another flavor powerhouse.
- Eggs: helps bind the ingredients together so the latkes can hold their shape.
- Arrowroot Flour: this is our alternative to regular flour to make these latkes gluten-free. Tapioca flour would be the substitute here.
- Seasonings: I like to keep it simple with salt and pepper but feel free to use other seasonings to taste.
- Oil: I like to use olive oil or avocado oil.
How to Make Potato Latkes
These potato latkes are an easy 30-minute recipe!
- Prep the potatoes and onions: Peel and grate the potatoes, then place them in a bowl of cold water. Set aside, then peel and grate the onions. Place the grated potatoes and onions into a fine, mesh strainer lined or colander with kitchen towel or a cheesecloth if you have it. Strain out as much excess water as you can.
- Combine the ingredients: Place the prepped potatoes and onions into a bowl with the garlic, eggs, arrowroot flour, salt, and pepper. Mix well.
- Make the patties: Heat oil in a pan, and form patties with the potato mixture. Cook the patties on both sides until browned.
What are the Best Potatoes for Latkes?
I recommend using Russet potatoes for potato latkes. They have a lower moisture content and are higher in starch than other varieties which helps them get crispier as they cook.
If you don’t have Russet potatoes, other types will work as well, you just may have to strain out more moisture.
Food Processor or Grate By Hand?
This one is up for debate! My nanny (grandma) will say she always grated hers by hand. I use a food processor, in batches, to save time and my hands!
Using a food processor…
If you’re using a food processor to grate the potatoes and onions, don’t over-process where it will become mush. You do want some texture!
Soaking Your Potatoes Before Frying
I highly recommend soaking your potatoes as noted below in the recipe before frying. Soaking potatoes before frying them draws out the starch, making them get nice and crispy! Plus, it will help ensure they do not brown if you don’t use the peeled potatoes right away.
Do You Have to Peel Potatoes for Latkes?
Not necessarily! I like to peel the potatoes, but if you prefer to leave the skins on that totally works too.
If you are leaving the skins on make sure you wash and scrub them thoroughly.
Tips for Making Your Potato Latkes
- Use Russet potatoes. Their lower moisture content makes the latkes crisper.
- If you’re using a food processor to grate the potatoes and onions, don’t over-process. You do want some texture!
- Soak the potatoes. After you grate the potatoes, place them into a bowl of cold water. This helps bring out some of the starch and avoid browning.
- Squeeze out as much moisture as possible. The dryer the mixture, the crisper the latkes will be.
- Use a cast-iron skillet. If you have one, a cast-iron skillet is the best way to cook the latkes. It conducts heat better so they cook more evenly.
- Heat the oil first. Make sure the oil is hot before you add in the latkes so they start cooking right away. If you put them in cold oil, they can get soggy.
Serious Potato Latke Pro Tips
- Make a test latke first. I always make a tiny latke first to test it out so I can adjust the seasonings (salt, mostly), if necessary. This is key!
- Don’t wear your favorite shirt while you make these. The oil can splatter!
- Keep your fine mesh strainer near by. I keep my strainer near by so I can strain extra liquid as needed.
- If the latkes don’t hold together perfectly, simply use your spatula to gently form the edges.
Help! My Potato Latkes Are Breaking/Falling Apart
If they’re falling apart while you’re making them, to start, be gentle! They may hold together in the pan. But if they are really not holding at all, you may need a little more flour or egg to hold your potato latkes together, or they may be too wet! Make sure they are squeezed out well.
Can Potato Latkes Be Made in Advance?
It can be done! You can fry the latkes a day or 2 ahead, place them on baking sheets in a single layer, then reheat them in the oven, or in some oil on the stove, when you’re ready to serve. They taste best when hot and crispy!
How to Store
Cooked potato latkes are definitely best right away but leftovers will last in an airtight container in the fridge for 3-5 days. They can also be frozen for up to 2 weeks. Simply flash freeze them on a baking sheet until hardened, then store them in an airtight container in the freezer.
To reheat, thaw in the fridge if frozen, then warm on the stove with a little oil. Or bake at 300ºF for 5-10 minutes to warm and re-crisp.
What is Traditionally Served with Latkes?
Latkes are typically eaten with sour cream or apple sauce. I love to serve mine with my Instant Pot Apple Sauce! I’m team apple sauce while my husband Mike is team sour cream!
Other unique serving options could be lox, tzatziki, hummus, or even spread on some pesto.
Tools I Use For Making My Potato Latke Recipe
- Mixing Bowl
- Spatula
- Food Processor or Box Grater
- Fine Mesh Strainer
- Kitchen Towel
- Large Cast Iron Skillet
Other Hanukkah recipe favorites:
- Sweet and Sour Meatballs
- Classic Chicken Soup
- Perfect Oven Roasted Veggies
- Instant Pot or Slow Cooker Brisket
- Sweet Potato Latkes
- Roasted Chicken
- Easy Turkey Roast
- Potato Leek Soup
- Nanny’s Potted Chicken (in my cookbook)
- Orange Cranberry Roasted Chicken
Watch The Video:
Gluten Free Classic Potato Latkes
Ingredients
- 6 russet potatoes about 6.5 cups shredded potatoes
- 2 medium onions makes 1 cup grated
- 2 cloves of garlic minced
- 2 eggs
- 1 egg white
- 6 tablespoons arrowroot flour/starch
- 2 teaspoons fine sea salt
- 1/2 teaspoon pepper
- 1/2 cup of oil of choice or enough oil to cover pan to a depth of 1/2 inch (I like avocado oil or olive oil)
Instructions
- 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!
Notes
- Makes 10-12 large latkes.
- If using a food processor to grate potatoes/onion, don’t over process!
- I always make a tiny latke first to test it out so I can adjust the seasonings if necessary. This is key!
- Don’t wear your favorite shirt while you make these. The oil can splatter!
- If the latkes don’t hold together perfectly, simply use your spatula to gently form the edges.
1 think you meant 13 cups of potato in the 2X version…right?
thanks
Hi Sandra – yes, you’ll see when you double the recipe it actually doubles the quantities – just not the notes right next to it. Hope that helps! 12 russets ~ 13 cups.
I made these for the first time this weekend. They were a hit. Everyone raved how yummy they were. I did use a bag of yellow potatoes instead of russet.
Can these be made ahead and frozen?
Sure!
These Gluten Free Potato Latkes seems like Indian recipe “Pakoda” stuffed with onion and potato mesh . Super excited to try this one.
I already have Great Value gluten free all-purpose flour. Can this be substituted for the arrowroot flour?
I haven’t tested with it so can’t guarantee but I don’t see why not.
Turned out great!! Love the recipe 😊
So happy!!!
Love this recipe. I’m out of arrowroot starch. Could I use tapioca starch instead?
It *should* work! Let us know how it goes!
I made these in the air fryer tonight and they were awesome!
I made these tonight to celebrate the first night of Hanukkah! They were amazing! I subbed tapioca flour for arrowroot as that’s what I had and they worked just fine. Highly recommend!
Would an egg substitute work in this recipe? We have an allergy in our family.
I haven’t tested it with an egg substitute so can’t guarantee. Let us know if you do try it!
I made these with sweet potatoes, and they were so good especially topped with bacon, poached eggs and Hollandaise. I can’t wait to try them with white potatoes (this weekend!). Thanks for a super tasty recipe!
These are absolute perfection!!!! Uhh…I like both in the same bite..haha
Applesauce?! No way, sour cream all the way!! 😉
That’s what my husband says!
Definitely applesauce!
Definitely sour cream!