Gluten Free Classic Potato Latkes

These Gluten Free Classic Potato Latkes are just like grandma (or my nanny as we call her) makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free! We make them every single year and they are a family staple recipe for Hanukkah.

Gluten Free Potato Latkes

Classic Gluten Free Latkes Recipe

There is almost nothing better than a crispy classic potato latke. Whether or not you serve yours with sour cream or applesauce, you are going to love this classic version, with straightforward flavor. The only difference here? It’s made with arrowroot starch to keep this gluten-free for those who need it. But don’t worry, nobody will notice the difference. Serve hot and crispy and make extra because these are going to go fast!

Ingredients for Potato Latkes

  • Russet Potatoes
  • Onion
  • Garlic
  • Eggs
  • Arrowroot Flour
  • Salt and Pepper
  • Oil, for frying

Everything for potato latkes in a mixing bowl.

How to Make Gluten Free Latkes?

  1. First start by peeling the potatoes. Then grate the potatoes and the onions into a strainer lined with a cheesecloth and squeeze out as much moisture as possible. Place strained mixture into a large bowl and add in the remaining ingredients.
  2. Place oil into a large pan and heat the oil on medium-high heat.
  3. 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.
  4. Should take about 3-4 minutes on each side but watch closely to avoid burning. Add more oil as needed.
  5. Serve with applesauce or sour cream and enjoy!

Potato Latke Pro Tips:

  • Don’t wear a shirt you care about while making these! The oil can spatter.
  • Make a tiny one to test in case you want to adjust salt for remaining batches. This is key.
  • After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!
  • I keep my strainer near by so I can strain extra liquid as needed.
  • Don’t worry if they don’t hold together perfectly when placing in the pan. Just use your spatula to gently form edges if need be.

Gluten free latkes dipped into apple sauce

Do I need to peel potatoes for latkes?

Wash and scrub the potatoes if you want to keep the skins on, or peel them!

Fry the latkes an hour or two ahead, place them on baking sheets in a single layer, then re-heat them in the oven when ready to serve! They taste best when hot and crispy!

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!

Classic Potato Latkes made gluten free

Other Hanukkah recipe favorites include: 

Watch the video:


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Gluten Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes
  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x
Scale

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 extra virgin olive oil)

Instructions

  1. Peel and grate the potatoes (you can use a food processor or grate by hand) then place in a bowl of cold water and set aside.
  2. Peel and grate the onions.
  3. 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.
  4. Place strained mixture into a large bowl. Mince garlic and add it to the bowl with the potato and onion.
  5. Add in the eggs, arrowroot flour/starch, salt and pepper. Mix well.
  6. Place 1/2 cup of oil into a large pan and heat the oil on medium-high heat.
  7. 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.
  8. Serve with applesauce or sour cream and enjoy!

Notes

Makes 10-12 large latkes.

Paired with the Homemade Apple Sauce in the Lexi’s Clean Kitchen Cookbook!

If using a food processor to grate potatoes/onion, don’t over process!

Nutrition

  • Serving Size: 2 potato latkes
  • Calories: 159
  • Sugar: 2.5g
  • Sodium: 400mg
  • Fat: 6.1g
  • Saturated Fat: 1g
  • Carbohydrates: 23.1g
  • Fiber: 3.6g
  • Protein: 4.1g
  • Cholesterol: 33mg

13 comments
December 14, 2016

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13 Responses

  1. 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!

  2. 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!

    5.0 rating

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