Gluten Free Classic Potato Latkes

5 from 4 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Hanukkah

Cuisine: Side Dish

Keyword: best potatoes for latkes, potato latke recipe, potato latkes

Method: Frying

Servings:

Author: Lexi

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.

Nutrition