Gluten Free Classic Potato Latkes (VIDEO)

These Gluten Free Classic Potato Latkes are just like grandma 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!

Gluten-Free Classic Potato Latkes

Gluten-Free Classic Potato Latkes

Just look at that crispy outside!

How do you make potato latkes?

  • Peel and grate the potatoes and onions Place strained mixture into a large bowl.
  • Add in everything else and mix well.
  • Place 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!

Gluten-Free Classic Potato Latkes

Do you eat your latkes with applesauce or sour cream? I’m applesauce all the way, and I love making my own! It tastes so much better! Find the applesauce recipe in my cookbook, which is now on sale for $14 (60% off)!!

Potato Latke Pro Tips:

  • Don’t wear a shirt you care about while making these! Haha.
  • Make a tiny one to test in case you want to adjust salt for remaining batches.
  • I keep my strainer near by so I can strain extra liquid as needed.
  • After grating potatoes, place into a bowl of cold water. This helps bring out some of the starch!

Gluten-Free Classic Potato Latkes

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!

Gluten-Free Classic Potato Latkes

Other Hanukkah recipe favorites include: 

Watch the video:

[yumprint-recipe id=’412′]

Happy (almost) Hanukkah!

Simple Slow-Cooker Brisket & Hearty Brisket Tacos

I’m a big time brisket fan. It started out as one of our traditional Jewish holiday menu items for my family, and has slowly evolved into a meal that I love to throw in my crock-pot anytime of year. Plus, it makes really, really awesome tacos, and fabulous breakfast when paired with eggs!

Hanukkah is approaching and whether you eat brisket on this holiday or not, or whether you celebrate or not, I thought it would be the perfect time to share with you my super simple, super flavorful brisket recipe! 
Simple Slow-Cooker Brisket & Hearty Brisket Tacos

The brisket is… juicy, flavorful, and melts in your mouth! 

Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

[yumprint-recipe id=’231′]Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible! 

 Are you a brisket fan? What is your favorite type of meat?

Simple Slow-Cooker Brisket & Hearty Brisket Tacos

Prep Time 10 min Cook Time 6 min Total Time 0:16


  • 2 lb. grass-fed brisket
  • 1 large onion, slice
  • 4 garlic cloves, minced
  • 1 cup organic beef broth
  • 1/4 cup Muir Glen Organics Ketchup
  • 1 tbsp coconut sugar
  • 1/2 tsp sea salt
  • 1/2 tsp pepper


  • Remove meat from the refrigerator and let sit for 10-20 minutes
  • Season lightly with salt and pepper
  • In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes
  • While Cooking, slice onions and mince garlic and line the crock-pot with the two
  • Remove brisket and place on top of the bed of onions and garlic
  • In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper
  • Pour over the brisket and set on low for 6-8 hours
  • Once done, remove and shred the brisket
  • Make a batch of taco shells and stuff with your favorite add-ins*
  • Recipe Notes

  • *Add-ins: I made mine winter festive with butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
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