Gluten Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes

5 from 2 reviews


  • 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)


  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!


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!




Lexi's sharing her top secrets to prepping ahead of time and quick meals!